Ingredients
2 ham legs
2 veal trotters (calf feet)
6 egg whites
3 tomatoes
1 onion, 1 carrot, 2 cloves garlic
1 liter white wine
Gelatin
Bouquet garni
Herbs, cloves
Salt and pepper
- Prepare a court-bouillon: Combine 1 liter water, 1 liter white wine, 1 onion studded with cloves, 1 carrot, 2 garlic cloves, bouquet garni, salt, and peppercorns.
- Blanch, debone, and cook the 2 ham legs and 2 veal trotters. Bring to a boil and simmer for 2.5 hours.
- Make a clarification mixture: 6 egg whites, 2-3 crushed poached tomatoes, 8-10 sheets of gelatin. Clarify the broth, season to taste, strain through cheesecloth, and cool.
- Cut ham and veal trotters into strips. Mix with chopped parsley, chives, and chervil. Cover with cooled jelly and combine gently.
- Refrigerate overnight to set.
Source: The Great Cooking Game by Robert Courtine
