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).
3. Boil on a small flame for some 3 hours.
4. Take out the bones.
5. Add to the bouillon, the ribs, and thickly cut pieces of shoulder of the suckling pig.
6. Return to a slow flame for another hour.
7. Take out the meat and arrange in bowls.
8. Filter the jelly, and clear it by boiling with a mixture of egg white and some herbs, while whisking energetically.
9. Filter and pour over the meat.
10. Cool before serving.