1/2 kg of meat
2 egg whites
3/4 kg of veal hoof
1 glass of sherry or dry wheel
200 g tomato
The meat is cut into small pieces and placed in a pot with the sherry glass and the two egg whites.
The carrots and leeks are chopped, the tomatoes are cut in half, and the onion is toasted in the oven.
All this, together with the parsley and a little salt, is cooked slowly.
After a while the hooves, the bones are added – any bone that gives flavor can be used – and the celery.
The soup will cook again for about three hours until it is reduced to less than half.
Once defatted and rinsed, it is served hot in bouillon cups.