4 cups (1 litre) 1 3/4 pint brown stock
2 tbls white wine vinegar
40 - 50g gelatine
bouquet garni
whites and crushed shells of 2 eggs or white stock
125 ml white wine or 4 tbls white wine and 4 tbls dry sherry (for use with red meats or game)
2 tbls white wine vinegar
40 - 50g gelatine
bouquet garni
whites and crushed shells of 2 eggs or white stock
125 ml white wine or 4 tbls white wine and 4 tbls dry sherry (for use with red meats or game)
method
1. Leave the stock to cool completely, if necessary.
2. Skim off the fat.
3. Put into a scalded enamel or tin-lined (not aluminium) pan with the rest of the ingredients.
4. Stir with a scalded whisk until the gelatine softens; then bring almost to boiling point whisking all the time.
5. Remove the whisk and leave for a few minutes.
6. Let the liquid rise to the top of the pan, and remove from the heat.
7. Strain the crust and liquid very gently into a basin through muslin or a scalded jelly bag; do not break the crust as it acts as an extra filter.
8. If it is cloudy, strain again to obtain a sparklingly clear jelly
2. Skim off the fat.
3. Put into a scalded enamel or tin-lined (not aluminium) pan with the rest of the ingredients.
4. Stir with a scalded whisk until the gelatine softens; then bring almost to boiling point whisking all the time.
5. Remove the whisk and leave for a few minutes.
6. Let the liquid rise to the top of the pan, and remove from the heat.
7. Strain the crust and liquid very gently into a basin through muslin or a scalded jelly bag; do not break the crust as it acts as an extra filter.
8. If it is cloudy, strain again to obtain a sparklingly clear jelly
serving amount
makes 1 litre
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