Veal Preserves Soup with Ham and Bread Dumplings

Cut the veal and mushrooms into thin strips. Clean the root vegetables well, grate finely and set aside. Prepare a light roux with butter and flour, pour in a little soup, stir well so that no lumps form. Slowly add remaining warm soup and let it boil down well. Stir in meat, mushrooms and root vegetables and let everything simmer on low heat until root vegetables are soft. Then add whipped cream, sour cream and a dash of lemon juice, whisk everything thoroughly with a whisking rod and bring to the boil again. Finally, whisk the egg yolks with some of the soup until smooth, reduce the heat considerably or remove the pot from the heat and thicken the soup with the yolks. In the meantime, prepare the dumplings. To do this, beat the butter and eggs with the yolks until fluffy, finely chop the ham and fold into the mixture together with the breadcrumbs. Add a little milk, mix well and season with salt and nutmeg. Form small dumplings from the mixture, boil them in salted water for 5 to 6 minutes and serve in the veal preserves sprinkled with some chopped parsley.

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