Preparation

The loin is boned. Salt and pepper are added and tied with string. Then, it is browned over high heat in a roasting pan. The vegetables are chopped and put in the oven. When everything is golden, fry it with the wine and leave it in the strong oven for a few minutes. It is removed and allowed to cool; cut and garnish with gelatin and spun egg. It is served with a salad.

Ingredients

  • • loin, 2 kilos
  • • gelatin, 100 grams
  • • head of garlic, 1 unit
  • • bacon, 100 grams
  • • onions, 2 units
  • • leeks, 2 units
  • • carrot, 1 unit
  • • white wine, 1 glass
  • • parsley,
  • • laurel,
  • • egg Yarn,
  • • pepper, to taste
  • • salt to taste