- 2 cups brown stock
- 2 tbsps white wine vinegar
- 2 tbsps gelatin
- 1 bouquet garni
- 2 whipped egg whites
- 2 crushed egg shells
Leave the stock to cool completely, if necessary.
Skim off all the fat.
Whisk egg whites to soft peaks, add the crushed egg shells.
Put into an enamel or tin-lined (not aluminum) pan with the rest of the ingredients.
Stir with a whisk until the gelatine softens; then bring almost to boiling point whisking all the time.
Remove the whisk and leave for a few minutes.
Let the liquid rise to the top of the pan, and remove from the heat.
The egg whites and shells will clarify the stock, picking up all the solids. This will rise to the top of the pan as a floating mass. Leave it intact as much as possible.
Strain the crust and liquid very gently into a basin through muslin or a jelly bag; do not break the crust as it acts as an extra filter.
If it is cloudy, strain again to obtain a sparklingly clear jelly.
Use the jelly for garnishing other dishes or add to pates or terrines or make jelly moulds with meats or vegetables.