Beef Consommé with Hot Spleen Sandwiches

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Hot to Prepare the Beef Consommé

1. Clean and coarsely chop the carrots, leek, swede and celery.
2. Halve the onion, and brown the cut surfaces in a hot frying pan.
3. Bring the water to the boil in a large saucepan, and add the Tafelspitz (bottom sirloin primal cut, preferably from the Waldviertler region of Austria) with all of the other ingredients except the peppercorns and bay leaf.
4. Bring to the boil once more, and simmer over a very low heat for 2-3 hours, adding the bay leaf and peppercorns halfway through the cooking time.
5. Remove any grey foam that gathers on the surface using a flat skimming spoon.
6. Leave the soup in a cold place overnight.

How to Clear the Broth

1. Coarsely grind the minced meat and the other ingredients using a food cutter, and then add these to the cold soup.
2. Bring to the boil very slowly, stirring all the time so that the meat does not stick to the bottom of the saucepan
3. Leave to simmer very gently for about 2 hours before passing through a very fine sieve.

How to Make the Hot Spleen Sandwiches

1. Mix together the minced spleen, two of the eggs, the herbs and the garlic before seasoning with salt and pepper.
2. Spread the mixture about ½ cm thick on a slice of bread.
3. Place a second slice on top and spread again some of the mixture on top.
4. Repeat with a third slice of bread and finish with the fourth.
5. Heat the oil in a large frying pan, turn the `sandwiches` first in flour and then in the remaining egg, and fry them in the oil until golden brown.
6. Remove from the pan, allow the excess oil to drain off, and cut into pieces of the desired size.

How To Serve the Beef Consommé with the Hot Spleen Sandwiches

1. Pass the beef consommé first through a fine sieve and then through fine muslin, season to taste, and serve with the fried spleen sandwiches.