speck remains. To clarify the jelly,
put into a saucepan the slightly
beaten white of an egg, with the
crushed eggshell, a sherry glass of
port, a few leaves of tarragon, and
a little lemon juice. Add the jelly,
bring to the boil, then leave it
barely simmering for 15 minutes.
Now strain the jelly through a fine
cloth, taking care not to stir up the
sediment. To obtain an absolutely
clear and limpid jelly it may be
necessary to put it twice through
the cloth.
POULET AUX NOIX
Prepare a concentrated stock by