The meat is cut into large pieces moderate (2 per portion) and put to boil 6-7 in cup water. As a boil salt it, put it onion and peppercorns. When the meat is cooked removable and strain broth. Of the butter and flour make a light roux and diluted with broth. Add lemon slices and allow to boil for 5-6 minutes, then are removed from the stove. Butter lump was stirred and added one by one the yolks. After being well beaten, add several tablespoons of the sauce to heat and pour the mixture to the sauce under vigorous stirring to avoid cross yolks. Finally taste with lemon juice. The meat is placed in a heated dish and pour the sauce. Each serving sprinkle with grated boiled eggs mixed with crushed pepper.