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. |