Soup
English
Serves 4
8oz / 225g Shin of Beef
2lb / 900g Beef bones (preferably marrow)
1 or 2 sets chicken giblets ( optional )
2 carrots
2 onions
2 leeks
2 celery sticks
1 egg white (beaten to a soft peaks ( snow ))
Salt and freshly ground pepper or cayenne pepper
1 glassfull sherry
Put the meat, bones, giblets, vegetables ( peeled and chopped up,
with a pinch of salt ) into a large pan, covered with approximately 5 pints
( 3 litres ) of cold water.
Lastly, add the beaten egg white, bring to the boil ( slowly ), whisking
occasionally, until the white of the egg forms a frothy covering on the
top.
Allow it to simmer, but only just, for 2 hours or slightly longer. Strain
the broth into a bowl through a clean tea towel, rinsed out in cold water
and placed over a colander.
Rinse the cloth and repeat the performance, to remove the last traces of
the egg-white.
Season to taste.
If you intend to serve the potage hot, return it to the thoroughly rinsed
pan. Otherwise, allow it to cool and place it in the refrigerator. There
are no in-betweens with this recipe, it must be either steaming hot or completely
chilled.
The sherry must be added at the very last moment.