Ingredients

Makes 7 cups

　　2 1/4 pound beef shin with bone (have the butcher crack it)

　　1 pig's foot, cut in small chunks

　　1 veal knuckle

　　1 onion stuck with 2 cloves

　　2 carrots

　　1 bay leaf

　　1 teaspoon thyme

　　1 stalk celery

　　1 clove garlic

　　1 tablespoon salt

　　1 cup sherry or Madeira

　　2 egg whites, lightly beaten (if necessary)

　　

Step 1

Place all ingredients except the egg whites in a pan. Cover and cook over medium heat for about 4 minutes. Add 3 pints water. Bring to the boiling point, cover and simmer for about 3 1/2 to 4 hours at the lowest possible heat. The liquid should just ripple. Pour the stock into a bowl and cool. Chill overnight. Skim off all fat. If the jelly is not clear, bring it to a boil again and add the egg whites. Boil gently for 10 minutes and strain clarified liquid through a cloth.

　　

Step 2

What is not used for Turkey en Chaudfroid can be stored for use in another delicious dish.