Meat Jelly

Ingredients

• 3 pints warm water
• bouquet garni of marjoram, thyme, and bay leaf
• 1 ounce coarse sea salt
• 1 teaspoon mignonette pepper
• 1 blade of mace
• 2 ounces dissolved gelatine
• frothed whites of 3 eggs with their shells
• sherry glass of Chablis, Sauterne, or Hock

Directions

1. Fry the vegetables in a pan over medium heat, stirring with a wooden spoon until softened and colored.

2. Reduce heat, add warm water, bouquet garni, salt, pepper, and mace.

3. Bring to a boil, skimming off any scum, then let simmer gently for 1 hour.

4. Strain the broth, pressing moisture from the vegetables, and let it cool.

5. Remove any butter from the surface and check the broth's color, adding caramel or mushroom ketchup if needed.

6. In a clean stewpan, mix cold broth with dissolved gelatine and frothed egg whites.

7. Stir over medium heat, adding white wine, and follow clarification instructions.