If I have some spring onion at home that's past its best, or celeriac instead of celery stalk, I throw that in too. Sometimes even extra carrot, but watch out – too much can make the stock too sweet. You'll need to fine-tune this to your own taste as well.

Cover with a lid and simmer. For a long time. Many hours. Hen needs longer than chicken, and chicken needs less time than beef. Once the meat starts falling off the bone, the stock will taste wonderful – and you'll be starving.

Separate the egg whites from the yolks. In a larger bowl, whisk the whites lightly with a whisk. Season lightly with salt. Whip the egg whites into a foam – it doesn't need to be as stiff as classic beaten egg whites.

Carefully fold in the yolks and a pinch of pepper. Add 2 tablespoons of flour, one at a time, stirring into the mixture. Finally, mix in finely chopped herbs.

In a non-stick pan with a dash of oil or butter, gently fry two thin pancakes. Don't fry them too long, so the surface doesn't get too firm. While still warm, roll them up into a roulade. Let it cool slightly, then slice the roll into rounds.

Clean the vegetables and cut into small pieces. Cut the carrot and parsley root into thin strips. Put them into a saucepan with butter and sauté for about five to ten minutes. Just briefly. The vegetables should soften slightly but still stay crisp.

On a plate, arrange the picked, chopped meat. Add finely chopped spring onion, a mix of herbs (parsley, chives, or coriander if you like), the egg roulade slices and the buttered vegetables. Pour hot stock over everything.