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French Gelatine (Two Whites of Eggs whipped) (II)

Two Whites of Eggs whipped and the shells crushed.

Put all these ingredients into a stewpan together and whisk over the fire until it boils, then draw it to the side of the fire and let it stand for about five minutes, strain it as usual through a clean cloth, scalded and put on a soup-stand; when it is set it is ready for use.