In a large saucepan with water to cook the veal bones, the breast and the chicken, all good clean and the washed, peeled and chopped vegetables.
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| Ingredients to make bird and veal consommé: |
| 500 grams of veal bone 2 egg, the clear 1 copita of jerez dr |
Ingredients to make bird and veal consommé:
2. Add the whites and beat continuously until it starts to boil.
3. Foam.
4. Sazonar with salt, cover and cook, over low heat, for about 2 hours.
5. strain the broth achieved with a strainer lined with fine gauze and let cool.
6. Once cold, remove the fatty layer that floats on top.
7. Add the Jerez and give a last boil.
8. It is served very hot.
