|Beef broth||6 Cup (96 tbs)|
|Black pepper||To Taste, freshly ground|
|Cream||1⁄4 Cup (4 tbs)|
|Fresh chervil/Parsley||2 Tablespoon, finely chopped|
In a saucepan, heat the butter, add flour and stir into a smooth paste.
Add beef broth gradually, stirring constantly.
Cook for 3 minutes.
Season with salt and pepper.
Combine egg yolk, cream and fresh chervil in a soup tureen and, stirring constantly, very carefully pour the hot soup over the mixture.