| Preparation :
Cut the meat into small pieces. Scrape the carrot and peel the onion. Put the meat, the bones, the carrot and the onion into a saucepan with the meat broth and let it cook for 3 hours. The meat will get tender and split into pieces while cooking. Remove the bubbles occasionally with a skimmer. When the meat is cooked, strain the broth and strain into another saucepan. Cut the meat into very small pieces and put it in the broth.
Put the flour and margarine in a saucepan and saute. Stir the flour and margarine with a wooden spoon until they blend well. Pour the meat broth into this saucepan graduallly, add the salt, stir it, and bring to the boil.
Sauce :
Whip the egg yolks and lemon juice together in a chine bowl. Take some soup from the saucepan, mix it with the egg yolk and lemon juice, stir rapidly and pour it back into the saucepan.
Dressing :
Saute the red pepper with margarine in a pan. Pour soup into a serving bowl, put the dressing on top of and serve. |
8 glasses of meat broth
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