2 packets of white gelatin or 12 leaves
6 cups (chicken-sized) of beef broth
4 tablespoons (sop-sized) of dry white wine
1 lemon
1/2 pound of cooked fish fillets, without bones and salted water (or 1 can of preserved fish)
2 cooked eggs
2 packets of white gelatin or 12 leaves
6 cups (chicken-sized) of beef broth
4 tablespoons (sop-sized) of dry white wine
1 lemon
1/2 pound of cooked fish fillets, without bones and salted water (or 1 can of preserved fish)
2 cooked eggs
Boil the broth, remove from heat, add gelatin, white wine, lemon broth, season with salt, and mix well
When it's almost cool, add 1 whipped egg white
Let it heat up again, allowing it to simmer for two or three minutes and then strain through a damp cloth
When the gelatin is cold, pour some into an oiled and floured mold and refrigerate
Once it's set, top with some rolled eggs, tomatoes, fish pieces, and peas
Cover everything with another layer of gelatin and refrigerate.
