German Soup with Cream and Egg Yolks

Ingredients

• 3 funt beef
• 2 carrot
• 1 parsley root
• 1 leek
• 1/4 funt swede
• 2 egg yolks
• 1/2 stakan thick cream
• 1/2 stakan flour
• 1/8 funt butter
• meat quenelle

Instructions

1. Cook and strain a white bouillon; make a light flour thickening.
2. Temper a cream-and-yolk liaison into hot broth without boiling.
3. Add turned carrot and swede and sliced quenelle; combine and serve.