Ox tail soup

For the consommé:

• Boil the tail in cold stock with the soaked and clean chickpeas (they can be inside a grid) and with the vegetables.
• Remove excess fat and foam while boiling, letting it boil until the tail is soft.
• Strain the stock and cool.
• Clarify the resulting stock.

For the garnishing:

• Crumble the tail meat and set aside.
• Prepare some thin pancakes and cut them into thin strips.
• Separate the raw egg yolks at the time of service.

SET UP

• Heat the clarified stock or consommé and arrange in service jars.
• Place the pancake strips and the crumbled tail on a soup plate.
• Arrange a yolk in a butter dish.