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By Craig Claiborne
Combine stock, juice, gelatin, sugar, egg shells and egg whites in a saucepan. Heat slowly, stirring, until mixture boils up. Remove from heat and stir in cognac and salt and pepper to taste.
Strain the mixture through a sieve lined with flannel that has been rinsed in cold water and wrung out.
© 1966 Craig Claiborne estate. All rights reserved.