1l of rich beef stock; 100g flour; 2 eggs; 1 cup milk; lard; a bunch parsley; chive; salt; black pepper
Whisk the milk with the egg, salt, flour and finely chopped herbs. Leave to stand for 30 minutes. Using the mixture fry several thin pancakes on a medium heat – rub the pan with lard, pour a ladle of mixture into the pan and spread it out across the pan evenly. Once one side of the pancake has formed flip it over and cook the other side for a minute. Place the cooked pancakes on a warm plate covered with another plate whilst cooking the remaining pancakes. Leave the pancakes to cool and then roll each into a tube. Slice the pancake tubes into thin strips to make noodles. Place the noodles in a soup bowl and pour over the hot stock. Serve immediately sprinkled with finely chopped chives and black pepper.