Clear Soup with Herb Pancakes

Rinse and clean all the vegetables and cut them into large pieces. Cut the onion in half diagonally and lard each half with a clove. Cover the vegetables and the veal shank with water in a large saucepan. Bring the whole thing to a boil in the open saucepan, skim off any foam that forms, now add the parsley and all the spices, plus a teaspoon of salt, and simmer the whole thing on low heat for about 2 hours, that is, so that only small bubbles rise. The soup is ready when the meat of the stilt can be easily removed from the bone, but before that, let the whole stilt cool down in the soup.

Next, take out the stilt, separate the meat from the bone in as large pieces as possible and also separate the marrow from the bone with a spoon. Use for “Roasted Veal of Stilton with Turkish White Cabbage and Roasted Jerusalem Artichoke.”

Drain the clear soup through a sieve and refrigerate until the fat on top has set and can be easily removed.

For the pancakes, beat all the ingredients with a whisk, season with salt, season with pepper, add a tiny bit of freshly grated nutmeg, and let everything swell together for half an hour. Fry the pancakes in a frying pan with a little bit of butter, let them cool down and cut them into strips of about 0.5 cm in width and matchstick length.

Cut the chervil leaves in

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