Ingredients
- 2 1/4 pound beef shin with bone (have the butcher crack it)
- 1 pig's foot, cut in small chunks
- 1 veal knuckle
- 1 onion stuck with 2 cloves
- 2 carrots
- 1 bay leaf
- 1 teaspoon thyme
- 1 stalk celery
- 1 clove garlic
- 1 tablespoon salt
- 1 cup sherry or Madeira
- 2 egg whites, lightly beaten (if necessary)
Directions
- Place all ingredients except the egg whites in a pan. Cover and cook over medium heat for about 4 minutes. Add 3 pints water. Bring to the boiling point, cover and simmer for about 3 1/2 to 4 hours at the lowest possible heat. The liquid should just ripple. Pour the stock into a bowl and cool. Chill overnight. Skim off all fat. If the jelly is not clear, bring it to a boil again and add the egg whites. Boil gently for 10 minutes and strain clarified liquid through a cloth.
- What is not used for Turkey en Chaudfroid can be stored for use in another delicious dish.
