Oxtail Soup

Ingredients

• 3 oxtails
• 3/4 funt root vegetables
• 1 herb bundle
• 1 slice lemon
• 1/2 stakan Madeira or Malaga
• 5-6 funt beef for red bouillon
• 1 funt beef for the raft
• 1 stakan flour
• 1 tbsp butter
• 2 carrot and celeriac (garnish)
• chicken quenelle
• 1/2 funt sweetbreads (veal)
• 12-20 cockscombs
• 15 champignons
• 3/4 funt sorrel
• 1/2 stakan tomatoes

Instructions

1. Soak, blanch and cook the oxtails several hours in a bony broth with Madeira and roots.
2. Make and clarify a red bouillon; combine with the tail broth and thicken.
3. Glaze turned carrot and celeriac; prepare quenelle, sweetbreads, cockscombs, mushrooms, sorrel and tomatoes.
4. Combine all garnishes in the broth, boil, salt, and serve (for 12).