Ø 885 ml stock
Ø 115 gm minced meat
Ø 1 egg yolk
Ø 1 egg white
Ø 6 pepper corns
Ø 10 gm onions
Ø 4 cloves
Ø Salt to taste
Ø 10 ml vinegar
Ø 55 gm carrot
Ø 30 gm celery
Cool stock and well strained
Chop the vegetables and mix with minced meat and egg white
Add mixture to stock and whisk well
Add vinegar, spices to stock
Keep on fire bring to boil, whisking all the time
When it start to boil stop whisking and allow to simmer for one hour
Strain through a maslin twice it necessary
Reheat and garnish with cubes of royale
For garnish beat yolk add stock and seasonings and steam in a small mould
