Veal Preserves Soup

Carrot, turnip, parsley root and celery bulb wash, clean, cut into pieces. Put the bones or stilt with the vegetables, parsley and a pinch of salt in cold water and cook slowly for 1-1 1/2 hours. In the meantime, prepare a light preserves: Melt butter, peel onion, chop finely and roast in it, dust with flour. Strain the soup, passing it through a sieve if necessary. Add the preserves to the soup and let it boil down slowly. Season with salt, pepper, grated nutmeg and a dash of white wine. Mix cream and yolk, thicken the soup with this mixture, refine with the tablespoon of butter.

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