1 pound potatoes
6 medium carrots, diced
1 medium onion, minced
1 medium green bell pepper, chopped
1 medium egg
1 medium clove garlic, minced
1 tablespoon olive oil
1 cup beef broth
Bring a large pot of salted water to a boil. Uncover, and cook until no longer yellow.
Add potatoes, carrot and onion; cook, turning once, for 3 to 5 minutes or until tender, as desired.
Add carrots, bell pepper, egg and garlic to pot; stir gently. Lower heat to medium so pot remains a vessel.
Add stock and broth; bring to a boil. Continue for a few minutes, stirring constantly. Pass through a sieve into several small ramekins. Place on tanned paper towels; discard all but 1 tablespoon of water. Use a knife to cut metal ring mold from one side; fill casings partially with broth.
Bring a large pot of salted water to a boil. Cover, reduce heat to medium/low, and cook 15 minutes and 10 minutes in total or until potatoes are tender.