Beef Consommé with Mushroom Ravioli

Beef consommé

1. Boil about 3 liters of water in a large saucepan. Put the bones in it and let it boil briefly, then pour everything into a colander. Rinse bones with cold water to remove any blood. Halve the onions, brown in a saucepan without fat. Then add 4 liters of cold water to the bones and all other ingredients and bring to the boil, then simmer gently for about 3 hours over low heat. Every now and then, skim away cloudy matter on the surface.
2. Lift the vegetables, meat and bones out of the consommé with the slotted spoon and carefully scoop them through a fine sieve into a second pot. Cool the consommé and carefully bring to the boil again with two beaten egg whites (clarify). Then sieve through a cloth, all turbidity has been removed and the soup is now clear. Season to taste with salt.

Maultaschen

1. Cut the stone mushrooms, chanterelles and onion into small cubes. Fry the mushrooms, onions and bacon in a pan with oil. Season with salt and pepper and stir in the parsley. Put aside so it gets cold.
2. Knead the flour, 4 eggs and 1 teaspoon salt into a dough and place in the refrigerator for 2 hours. Then roll out the dough thinly with the pasta machine and cut out 20 pieces with a cup. Place a teaspoon of the mushroom mixture on the dough pieces in the middle, brush the edges with whisked egg, fold and press down (possibly with a fork).
3. Let the gruelas simmer gently in boiling salted water for approx. 4-5 minutes. Then place 4 dumplings on each plate and pour the cooked consommé over them. Garnish with parsley if necessary.