Oxtail Soup

The oxtail is spread on a tray on top of the greens, salted, pepper is put on it and all the remaining spices are sprinkled on it. It is browned over a high flame. Then it is put into a saucepan, 1.5 liters of broth is poured over it and boiled until tender. The meat is removed from the bones and the vegetables cooked in the soup are cut into small cubes. It is served in cups. The soup is refined with sherry and cognac and egg yolks are added. (The cooked egg yolk is passed through a sieve and bound with raw egg yolk).

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