Potage Queue de bœuf à la française (Oxtail Soup, French Style)

Ingredients

• 1 kilo oxtail
• 500 grammes veal knuckle
• 2 and a half litres white Consommé
• The ordinary garnish of vegetables
• 400 grammes lean beef and veal
• Butter
• 1 and a half spoonfuls arrow-root
• Carrots
• Turnips

Instructions

1. Put 1 kilo of oxtail cut into sections, 500 grammes of veal knuckle and 2 and a half litres of white Consommé into a stockpot.
2. Bring to the boil and skim.
3. Add the ordinary garnish of vegetables and cook gently for 5 hours.
4. Chop 400 grammes of lean beef and veal, colour it lightly in butter and dust it with 1 and a half spoonfuls of arrow-root.
5. Clarify the Consommé with this meat.
6. Trim the sections of tail.
7. Turn carrots and turnips in the shape of a clove of garlic and cook them in Consommé.
8. Garnish the soup with the sections of tail and the turned vegetables.