Instructions: Cut the meat into 2.5cm cubes and trim off any fat.

Fry the onions and garlic in the butter and oil for 34 minutes over moderate heat then temporarily remove them with a draining spoon.

Slightly increase the heat and fry the cubes of meat to brown them on all sides.

Lower the heat to moderate again.

Stir in the grated rind of 1 lemon and the flour and cook for 1 minute.

Pour on the hot stock add salt and pepper return the onions and garlic and bring to the boil.

Cover and simmer for 45 minutes.

Beat the egg yolks with 3 tablespoons lemon juice and stir in 4 tablespoons of the stock mixture.

Lower the heat pour the egg mixture on to the meat stir well and stir for about 4 minutes.

Do not allow it to boil.

Taste the seasoning and adjust if necessary.

Garnish with the parsley.

Serve hot.

Accompany with broccoli cauliflower or Brussels sprouts and new potatoes or pasta shapes.

Serves 4

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