Boiled Meat with Sauce Soubise – *

In a large frying pan, boil water and salt. Remove the skin from the onion, sprinkle with bay leaf and cloves, add to the frying pan with the meat and simmer at a low temperature for about forty-five minutes.

Rinse the vegetables. Remove the peel from the carrots and celery and cut them into quarters. Cut cabbage and leek into pieces. Add all the vegetables to the meat and repeatedly pull about Thirty min.

Sauce: Peel the onions, cut them into pieces and cook them in the soup for about twenty minutes without a lid. Grind the onions in the soup with a hand blender. Sauté flour in butter, extinguish with onion puree, season with salt and pepper.

Mix the egg yolks with about 1 dl of the hot sauce, then add to the rest of the sauce in the frying pan while stirring and bring to the boil.

Arrange meat, bring soup with vegetables to the table as entrée. Cut the meat and serve the sauce separately.

(*) Sauce Soubise, onion sauce – Charles de Rohan, Prince of Soubise, 1715-1787, French marshal, favorite of Pompadour and later of Madame Dubarry. It was from his chef that the white onion puree was invented.

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