We put a casserole on 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 into two, some pepper grains and the Salt.
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| Ingredients to conve the Jerez with veal: |
| 300 grams of veal meat 1/2 chicken 1 onion 1 RAM egg whites 100 grams of quality serrano ham black pepper in grain salt |
Ingredients to conve the Jerez with veal:
2. We cover everything with plenty of cold water.
3. We keep the pot uncovered and when it starts boiling, we lower the heat and let it simmer about 3 hours, despair from time to time.
4. When the broth is made, we remove it from the heat and pass it through a fine strainer.
5. We introduce the lock broth into the refrigerator for a few hours.
6. We remove the cold broth from the refrigerator and remove the fat that has accumulated on the surface.
7. We put in a casserole on the fire and add two whipped egg whites.
8. We mix well with a rod whistle while heating.
9. When it breaks to boil, we remove it from the fire, take out all the foam with a sparkling and strain the broth through a damp cloth, placed on a fine strainer.
10. salt rectify.
11. We accompany some quality serrano ham taquitos, grated cooked egg and pieces of fried breads.
12. This garnish is served in some trays apart, so that the diner is served to your liking.
