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 ==
# Take 500 grammes of suckling pig bones, the feet, and some rind.
# 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.
# 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.
# 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.
# Filter and pour over the meat.
# Cool before serving.
Category:Luxembourgish Meat Dishes
Category:White wine Recipes
Category:Riesling Recipes
Category:Suckling pig Recipes
Category:Recipes that need photos