2 1/2 lbs. Pork 3/4 cup Butter 1 chopped Onion 2 sliced Carrots and pepper Salt 1 bunch Celery 2 tablespoons Flour 2 Egg Yolks 1 -2 Lemon chopped Parsley
Preparation
Cut meat into 5-6 portions. Put into a saucepan with 1/2 cup of butter, onion, carrots, salt and pepper; add 4 cups boiling water, cover and cook for 1 1/2 hours.
Peel the strings from stalks, using a vegetable peeler. Cut each stalk lengthwise, then crosswise into 2-inch pieces. Parboil for 3 minutes, drain and cook with the meat. Cover and cook for 30 minutes. Just before serving, prepare egg and lemon sauce.Sprinkle with parsley and serve hot.
