Put a pot to the fire and throw the bone, the veal meat, the chicken, the carrot, peeled and cut into two or three pieces, the clean and cut celery, the onion, peeled and cut in two, some pepper grains and salt.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to conve the Jerez: |
| 300 grams of veal meat. 1/2 chicken. 1 onion. 1 celery branch. Jerez 2 cooked eggs. 2 egg whites. 50 grams of ham, cut to taquitos. 2 slices of bread. Black pepper in grain. Sal. |
Ingredients to conve the Jerez:
2. Cover everything with abundant cold water.
3. Maintain the uncovered pot and when it starts boiling, lower the heat and let over heat about three hours, despair from time to time.
4. When the broth is made, remove from the heat and strain the broth through a fine strainer.
5. Put the lock broth in the refrigerator for a few hours.
6. Remove the cold broth from the refrigerator and remove the fat that will have accumulated on the surface.
7. Put it in a casserole to the fire and add two whipped egg whites.
8. Mix well with a rod whistle while heating, when it breaks to boil, remove from the heat, take out all the foam with a sparkling and strain the broth through a wet cloth, placed on a fine strainer.
9. salt rectify.
10. Put a pan on the fire, with a little oil and fry the bread, cut into daditos.
