White Soup

Ingredients

• 1 1/4-3 funt beef
• 1/4-1/2 funt veal shank
• 1 baked onion
• 1 herb bundle
• 1/2 tbsp butter
• 1 carrot
• 1/2 celeriac
• 1/2 parsley root
• 1/2-3/4 stakan flour
• 1/2 stakan cream
• 2 egg yolks
• 1 funt cabbage
• 4 grains pepper

Instructions

1. Cook and strain a white bouillon with baked onion.
2. Fry carrot, celeriac and parsley; thicken the broth with browned flour and strain.
3. Temper a cream-and-yolk liaison into warm broth.
4. Add cooked cabbage in the tureen, pour on liaison and broth, and serve.