|
Ingredients
|
Quantity
|
|
Stock
|
885ml
|
|
Sherry
|
150ml
|
|
Mixed vinegar (tarragon, malt, chilli)
|
75ml
|
|
Lime (rind and juice)
|
½
|
|
Carrot
|
1 (55gms)
|
|
Turnip
|
1 (115gms)
|
|
Onion
|
1 (100gms)
|
|
Celery
|
1 stick
|
|
Salt
|
½ tsp
|
|
Parsley stalk
|
|
|
Pepper corns (white)
|
10
|
|
Gelatine
|
70gms
|
|
Eggs (white and shell)
|
2
|
Remove fat from stock. Put all ingredients together into a
strong pan. Keep on fire and whisk till nearly boiling. Allow to simmer for 30
minutes. Strain through a scaled jelly cloth.
