- 3 cups beef broth
- 3 tablespoons flour
- 4 tablespoons
- Bring the beef broth to a boil.
- Knead together flour and butter until the mixture sticks together, then whip it rapidly into the boiling broth. Lower the heat and simmer until the broth reaches the thickness of a light cream.
- Whip in the egg yolks and continue whipping for about 5 minutes, or until the liquid reaches the texture of a sauce. Add lemon