Sherry consommé recipe with laminated truffle

Ingredients to make sherry consommé with laminated truffle:

• 2 liters of water
• 500 g shank
• 1 cane bone
• half hen
• 2 leeks
• 1 turnip
• 1 carrot
• 1 bouquet of parsley
• 1 clove
• 1 egg white, salt
• 3 tablespoons fine dry and a laminated truffle to accompany

How to make sherry consommé with laminated truffle:

1. Wash the meats and remove the fat and skins; peel the leeks, the turnip and the carrot and prick the clove into the stem of the leek.
2. Cook the meat in a saucepan, over high heat and in cold water, and skim the broth.
3. Add the peeled and whole vegetables and salt; when it breaks the boil, lower the heat to medium temperature, so that the broth bubbles slowly for two hours.
4. Remove from the heat and remove the meats that we will use for other recipes.
5. Let the broth cool and strain it, passing it through a chinos, to degrease it (if possible, it is preferable to do this, letting the broth cool several hours beforehand, so that all the fat on the surface is collected).
6. Beat the egg whites with a fork and add them to the broth, bringing it back to a boil, straining it again through a fine cotton cloth dipped in cold water so that the remaining fat sticks.
7. So the broth will be ready to add the laminated truffle and sherry; it will be tempered again before serving.