Beef Consommé with Morel Egg Custard

Cut the onion in half and roast the cut surfaces in a pan without oil until light brown. Wash, peel and roughly chop the soup greens. Put onions, vegetables, meat, bones, bay leaves, lovage, pepper and 2 teaspoons of salt in a large saucepan and cover with 5 liters of cold water. Let it boil once. Reduce the heat a little and the broth for about 3 hours. Cook open over a low heat. Skim off the rising turbidity and fat. Let the broth cool down, preferably overnight, then pour it through a fine sieve into another saucepan (makes about 3l).

To clarify the broth, whip the egg white until airy and mix with the minced meat, then mix well with the cold broth. Gently bring the stock to the boil over medium heat. Carefully move a heat-resistant spatula along the bottom to prevent the egg white and meat from sticking to the bottom. As soon as the bound meat rises to the surface as a relatively solid mass and the consommé begins to cook, stop stirring. Let the consommé simmer for 1-2 minutes, remove from the stove and let stand for about 30 minutes.

Soak the morels in 100 ml of lukewarm water for about 1 hour, then drain and collect 4 tablespoons of morel water. Wash the morels well and express them very well. Then chop very finely. Whisk the eggs with the rest of the ingredients. Rinse a baking dish (15x13cm) with cold water and line it with cling film. Pour in the egg mixture and cover with aluminum foil. Let the mold set on the stove for 30 minutes in a hot but not boiling water bath (80 degrees). Remove, let cool, cut into pieces in the form.

Carefully pour the consommé through a sieve lined with cheesecloth / tea towel into another saucepan (makes approx. 2.8 l, throw away the minced meat). Reduce the uncovered consommé to approx. 2.4 l, skimming off any rising foam. Finally, season with salt.

Cook the peas in boiling salted water for 2 minutes, drain and rinse. Cut the chives into small rolls. Divide the egg crust, peas and chives into cups. Heat the consommé, spread over it and serve hot.