Ascertain the consistency and setting quality of the stock to be used so as to estimate the amount of gelatine required.
Skim and decant the stock.
Place 500g (1lb2oz) finely chopped lean minced beef with 3egg whites and 10g (⅓oz) chervil and tarragon in a suitable thick-bottomed pot.
Add the cold or lukewarm stock to the meat and mix well with a whisk or spatula; bring to the boil gradually, mixing gently to ensure that the action of the albumen in the egg white which is the clarifying agent is distributed throughout the jelly.
Allow the jelly to simmer gently for 15 minutes without disturbing it then pass through a clean cloth.