Lung Strudel Soup

Clean the lungs and, as well as the leftover roast, weigh or chop them very finely, if possible with a cradle knife. Melt the clarified butter in a saucepan, sauté the finely chopped onion and add the chopped parsley. Mix in the breadcrumbs and add the finely chopped lungs and the rest of the meat, season and cook over a low heat, adding a little soup or water from time to time, until the lungs are cooked. Allow the mixture to cool and only after it has cooled completely, fold in the yolks. Brush the strudel dough with beaten egg and cover half of it with meat mixture. Roll up the strudel, place on baking paper, brush with melted butter and bake in the oven preheated to 200 °C for about 15 minutes until golden brown. Cut strudel into slices about 2 cm thick, spread on soup plates and pour hot beef broth over them.

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