A great pasta dish for any occasion:
Wash bones under running water, place in a large saucepan and fill with about 2 quarts of water (put it all together to cool). Add a little salt and let everything bubble together. Remove the foam with a skimmer or ladle. It is very important to remove the foam in the first half hour of cooking, so the clear soup will be clear later and not cloudy.
Halve the onion with the skin and roast the cuttings in a frying pan without fat until dark.
Coarsely dice the soup vegetables. Once the bones have boiled for an hour, add the soup vegetables and the roasted onion halves. Add a little mace and the peppercorns and continue to cook gently for a good hour. Then strain the clear soup and season.
Preheat the oven to 180 degrees (convection oven 160 degrees /gas stove: level 2-3).
Finely dice the ham. Remove the peel from the shallot and chop finely. Rinse the parsley and chives, shake dry and chop finely. Finely grate the bread. Separate the eggs. Whip the egg whites to egg whites.
Cream butter, mix with egg yolks, grated flour, milk, bread, shallot, parsley and ham, season with salt and pepper and finally fold in snow. Spread the mixture 1 cm thick on a baking tray lined with parchment paper and cook in a heated oven until golden brown (approx. 10 min).