Turkey balls in broth

Preparation

1. Prepare beef broth, which is a broth cooked with beef bones and carrots, leek, celery, parsley root and grilled onions.
2. Fry the turkey balls in a skillet until golden brown for about 10-12 minutes.
3. Cut carrots and the light part of the leek into thin, long strips (julienne) and put them in a bowl of cold water to keep them fresh and crisp.
4. Grill or sauté the halves of a small onion in a skillet. Hard boil quail eggs for about 4 minutes.
5. Chips will be prepared by drying a long thin strip of parsnips in the oven for about 10-15 minutes at 220 C, or by frying until golden in a deep fryer.
6. Arrange a nest of vegetables on a plate and place turkey balls on top. Decorate with grilled onions, radish shoots, quail egg halves and parsnip chips. Serve the hot, clear broth separately and combine with the composition on the plate just before eating. This will ensure that the vegetables remain tender and retain their intense flavor.