Wash the meats and strip them of fat and skins; Peel the leeks, turnip and carrot and prick the nail into the leek stem.
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| Ingredients to conve the Jerez with laminated truffle: |
| 2 l of water 500 g morcillo 1 cane bone half gallina 2 leeks 1 nabo 1 carrot 1 bouquet of parsley 1 clavo 1 egg white, salt 3 teaspoons dry fine and a laminated truffle for accompany |
Ingredients to conve the Jerez with laminated truffle:
2. Put the meats in a marmita, on live heat and in cold water, and foam the broth.
3. Add the peeled and whole vegetables and salar; When the boil breaks down the heat at medium temperature, so that the broth bubbles slowly for two hours.
4. Remove from heat and get the meats that we will take advantage of for other recipes.
5. The broth is allowed to cool and sneaks into a Chinese, to misfortune it (if you can, it is preferable to do this operation, letting the broth cool several hours before, so that the entire fat is collected on the surface).
6. Beat the whites with a fork and add them to the broth, putting it to boil again, re-straining it through a fine cotton cloth wet in cold water so that the remaining fat is stuck.
7. So the broth will be ready to add the laminated truffle and the Jerez; It will be tempered again before serving.
