Oxtail essence: At the respective joint, the oxtail is cut. The pieces of oxtail are then stewed at low temperature. After half an hour, add vegetables (1) and onions, extinguish with beef broth and alternately with a little red wine, stew for three hours.
After one hour, add crushed garlic and ground spices, strain after another hour.
Heat the clear soup again. To clarify the clear soup, knead the minced meat, egg white and soup vegetables (2) well together with your hands, then add to the clear soup, mix intensively. Then bring everything together to a light simmer, after about half an hour – when no more foam comes up – carefully strain through kitchen roll – best to scoop out carefully with a soup ladle and pour through kitchen roll.
Let the clear soup bubble up again and perhaps skim it. Add the Madeira, season well with salt and freshly ground pepper and pour into fireproof coffee cups. Form the Lady-Curzon whipped cream on top and gratinate under the grill snake. Monitor well to make sure nothing burns! Lady-Curzon whipped cream: fold all ingredients into the whipped cream.
Tip: Stock up on high-quality spices – it pays off!