Starters: Bouillon with vegetables Julienne

Put the marrowbone, leg slice and soup meat in a saucepan. Clean the soup vegetables and onions, cut into small pieces and add a part of it to the meat.

Add salt, peppercorns and 2 bay leaves. Fill up with cold water and cook for about 2 hours.

Thinly cut the remaining soup vegetables (carrots, celery and leek) (Juielenne) into stripes and cook briefly in salted water. Remove meat (put aside), bones, vegetables and spices from the broth and filter the Bouillon twice through a sieve.

Bring the stock to boil again, season with salt and pepper if necessary and arrange with the vegetables Julienne and fresh herbs on a plate.