|Lemon juice||2 Tablespoon|
|White pepper||1⁄8 Teaspoon|
|Vegetables||2 Cup (32 tbs)|
|Water||1⁄2 Cup (8 tbs) (adjust quantity as needed)|
|Egg yolks||2 , well beaten|
Mix the lemon juice, flour, salt, pepper and enough water to thin the mixture.
Bring the broth to a boil and add the lemon mixture.
Bring to a boil again and cook, stirring, until slightly thickened.
Stir the hot broth slowly into the egg yolks.
Return to the heat and cook, stirring, over low heat until thickened.
Pour over cooked vegetables