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By Craig Claiborne
Combine the stock, gelatin, egg shells and egg whites in a saucepan and bring to a boil, stirring constantly. When the boiling point is reached, remove from the heat.
Line a colander or sieve with a clean napkin or a piece of flannel that has been rinsed in cold water and wrung out.
Strain the liquid through the cloth and add the cognac. Let stand at room temperature until ready to use. If the mixture gels before it is used, it may be reheated over low heat.
© 1966 Craig Claiborne estate. All rights reserved.