(*) Makes about 2.5Liter
Soup (beef broth):
Rinse the bones and blanch in a large saucepan in enough boiling hot water for three minutes. Drain in a colander and rub the cooking pot dry.
Brown the meat in the cooking pot in the oil until well browned on all sides. Add the bones. Pour the hot, lightly salted water. Just below boiling point – must not make! – Stew for 120 minutes.
Sauté the chicken thighs, adding them after an hour, along with the vegetables. Season with salt and add browned onion. Cook for one hour. About thirty minutes before the end, add the leek.
Tip: If the clear soup becomes cloudy, cut a tomato into quarters and add.
Remove the meat and pour the soup through a fine sieve.
Cut onion, celery and carrot into pieces. Pass the vegetables with the meat through the coarse disk of the meat grinder.
Stir the egg whites with the cold water in a baking bowl. Add the meat-vegetable mixture and stir in.
Stir mince-egg white mixture through with clear soup in a large saucepan and heat over low heat, stirring (*).
When meat has settled to the surface, stop stirring. Reduce slightly for two hours, do not make it or it will become cloudy. Skim the fat from the surface.
As it boils, the top of the meat will crack in one or possibly two places.
After 120 minutes, carefully remove the layer of meat floating on top with a slotted spoon.