Horseradish Soup with Oxtail Roll

For the oxtails: Rinse oxtail, pat dry and season with salt and pepper. Fry until brown on all sides in 1 tablespoon hot clarified butter. Pour in water until covered and gently simmer for about 1 hour. Rinse, trim and cut leek into rings. Peel carrots and 1 onion and dice. Both can be mixed together with the leek, bay leaves, cloves and pepper and added to the meat. Simmer together for another hour until the meat separates from the bone. Remove from heat, let cool and peel off meat. Allow to cool and dice meat finely. Peel second onion, chop finely and mix well with oxtail meat, sausage and parsley. Season with salt and pepper. From the mixture form a roll about 4-5 cm (approximately 1 1/2-2 inches) in diameter. Cover in plastic wrap, then wrap tightly in aluminum foil. Poach about 15 minutes in boiling water, remove from the water and leave to cool.

For the soup: Remove about 600 ml (approximately 2 1/2 cups) of oxtail broth and strain through a sieve (and if required, degrease). Peel and dice onion and horseradish. Rinse, trim and dice celery. Sauté onion and celery in butter and deglaze with broth. Gently simmer about 10 minutes. Finely grate horseradish and add with cream to the soup. Bring to a boil and puree. Season with salt, pepper and nutmeg.

Unwrap the roll and cut into 4 slices. Turn in flour, pass through whisked egg and coat with breadcrumbs. Fry in remaining hot butter until golden brown on both sides for 3-4 minutes.