In a large roaster or possibly saucepan, melt clarified butter, add veal bones, sauté lightly, turning frequently. Roughly chop soup vegetables and onion and add, sauté. Add peppercorns, chicken giblets, salt and bay leaf spice, mix briefly, extinguish with wine, let it boil once and fill up with hot water. Skim the clear soup with a skimmer and lightly cook over low heat, in an open saucepan, for at least 2 hours. Pass the clear soup through a sieve, cool and remove excess fat. After boiling, there will be about 1 1/2 liters of clear soup. It is advisable to make the clear soup the day before, otherwise it will take a long time to prepare.
Prepare a light basic soup from butter, flour and clear soup, boil gently for 15 minutes. Stir whipped cream, egg yolk and wine and add to soup, whisk well and season repeatedly.
Cut the pretzels into 1/2 cm thick slices and roast them in butter until golden, divide evenly among the soup cups, fill with hot soup, sprinkle with a little bit of chopped parsley and serve on the spot.
By the way, did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?
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