Court-bouillon:
800 g of beef and pork bones
2 carrots, peeled and sliced
1 onion, peeled and chopped
1 sprig of rosemary
1 clove of garlic, minced
6 small hot peppers
2 liters of water
2 egg whites beaten in snow
2 tablespoons (of soup) unflavored gelatin
Legumes:
2 cups cooked but still firm green beans
1 large carrot, peeled and sliced, cooked but still firm
1 can of asparagus
Court-bouillon:
800 g of beef and pork bones
2 carrots, peeled and sliced
1 onion, peeled and chopped
1 sprig of rosemary
1 clove of garlic, minced
6 small hot peppers
2 liters of water
2 egg whites beaten in snow
2 tablespoons (of soup) unflavored gelatin
Legumes:
2 cups cooked but still firm green beans
1 large carrot, peeled and sliced, cooked but still firm
1 can of asparagus
Bring the chicken broth to a boil with the carrots, onion, rosemary, garlic, hot peppers, and water
Simmer for one hour
Add the beaten egg whites
Bring back to a simmer
Remove from heat and strain through a cheesecloth
Soak the gelatin in 1/2 cup of cold water
Melt the gelatin into the hot broth while stirring
Pour the mixture into an upright mold over ice or refrigerate until partially set
Arrange the sliced carrots on top in a decorative pattern
Cover with more gelatin and let it set again
Add some cooked green beans on top
Cover with more broth and let it set once more
Arrange the asparagus around the mold in a circular pattern
Fill the mold with the broth
Refrigerate until firm
To serve, unmold onto a platter and garnish with some green beans and asparagus
Serve 6 portions.
