1 kg veal feet and bones
1 kg marbled boiled beef (though not boiled yet), such as breast core
500 g bright vegetables such as leeks, celery, onion, turnip autumn, radish, parsley root, cut into pieces
2 handful of parsley
2 tablespoon tomato purée
5 litres of cold water
2 bags of spices with pepper seeds, cloves, thyme or rosemary, bay
2 teaspoon salt
Blanch the veal feet and bones briefly, remove and cold rinse. Put them with the beef, vegetables, parsley, tomato purée and water into a pan and boil it up. Yes, it took pans to deal with this amount of ingredients.
Boil it without lid at low heat for 1 hour. Remove the foam on the surface with a spoon several times.
Add the bag with spices and salt. Boil the broth half covered further 1-2 hours at low heat. Let the broth cool, and pass it through a sieve. Put it covered into the fridge for at least 4 hours (or overnight), then remove the fat layer.
For the Flädli: Whisk together 4 eggs, 2 dl of milk and 2dl of water, add 200 g flour and blend until smooth. Let it rest for half an hour. Heat a crepe pan, brush with clarified butter and cook about 8 crepes, only light colour. Cool to room temperature, roll and cut into chiffonade.
Put some Flädli into the plate and fill up with hot broth.
