Cut the meat into chunks, add chopped onions, carrots and celery, salt, pepper, 2 and 1/4 cup (450 ml) of water and vazvaryava, remove the foam and boiled until soft. Strain the broth, meat and vegetables are arranged on a plate which is placed in a warm place. Make a light roux from the butter and flour parts pour hot broth of boiled meat and thick sauce. Add the egg yolks beaten with lemon juice and a spoon of water is heated without boil and pour the meat and vegetables.