Jelly

Preparation:

Preparation: In a comfortable pot put the bones, the foot, the hock, the minced meat, the vegetables cut into small pieces and the freshly beaten egg whites. Cover with the cold broth, put on the fire, stir occasionally and skim off before boiling. Simmer for about 2 hours, adjust the salt. Pass the broth through a sieve and let it cool. If it is not completely clear, put it back on the heat, add a freshly beaten egg white and let it boil for 5 minutes. Strain the broth again and leave to cool. Put in the refrigerator. It is not necessary for the gelatin to be completely set - a gelatinous consistency is sufficient. When serving, distribute it in the appropriate cups. Although disused, jelly is an elegant breakfast starter.