Boiled Bat with Bread Horseradish and Roasted Potatoes

Add water to blanched bones, bring to a boil, add beef, add spices and season with salt.

Cut onions in half, brown the cut side in the frying pan and add to the soup.

Also add washed, cleaned vegetables after one hour of cooking. Constantly skim off any foam that arises.

In the meantime, for the bread horseradish, mix the sliced bread with hot soup, add saffron and let it bubble up.

Whisk the pulpy mixture, season, remove from heat, add yolks and cream, mix in horseradish and season. Keep warm.

For the roasted potatoes, peel and finely chop the onion, sauté in lard.

Add the potatoes, season with salt, mix well and cook until crispy, turning often.

Cut the cooked meat into slices, pour the soup over it, season lightly with salt, sprinkle with chives and top with a blanched marrow slice and a little of the cooked vegetables. Serve with bread horseradish and potato roast.

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