Suckling pig in Aspic - Fierkelsjhelli

Ingredients

 * 500 grammes of suckling pig bones, the feet, and some rind
 * 6 carrots
 * 6 onions
 * 4 bulbs of garlic
 * thyme
 * laurel
 * a bunch of parsley
 * salt
 * pepper
 * 2 litres of dry white wine (Riesling or Elbling)
 * egg white

Directions

 * 1) Take 500 grammes of suckling pig bones, the feet, and some rind.
 * 2) Add 6 carrots, 6 onions, 4 bulbs of garlic, thyme, laurel, a bunch of parsley, salt, pepper, and 2 litres of dry white wine (Riesling or Elbling). Boil on a small flame for some 3 hours.
 * 3) Take out the bones. Add to the bouillon, the ribs, and thickly cut pieces of shoulder of the suckling pig. Return to a slow flame for another hour.
 * 4) Take out the meat and arrange in bowls. Filter the jelly, and clear it by boiling with a mixture of egg white and some herbs, while whisking energetically.
 * 5) Filter and pour over the meat. Cool before serving.