Consommé of Mini Goat with Kaiserschöberl

Root vegetables wash, peel and cut into fine strips. Fry the peels a little in a pot with the sunflower oil over medium heat. Add the spices and the halved onion and fry briefly. Pour in the water and bring to a boil.

Wash the mini gherkins and add them to the soup. Bring to a boil, reduce heat and simmer gently for a good 3 hours. Skim off any foam that rises occasionally. If you have a pressure cooker, you can use it for this, the time saved is considerable!

Remove the goat and let it drain. Once it has cooled a bit, remove the skin and bones from the meat and cut into bite-sized pieces. Strain soup through a clean cloth and season with salt. Cook the vegetables cut into strips in it until soft, about 3 minutes. Keep the meat warm in the soup.

Preheat the oven to 190 °C top/bottom heat. Cover a baking tray with baking paper.

Cut smoked ham into fine cubes. Finely grate cheese. Beat egg whites with a pinch of salt until very firm. Fold in yolks, ham, cheese, peas and flour, season with pepper.

Spread the mixture about 1 ½ cm thick on the baking sheet. Bake for 8-10 minutes until golden brown. Let cool slightly and cut into small lozenges.

Fill the soup with meat and vegetable strips into plates and serve.

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