Pasta dishes are always a good idea!
4 tbsp. dry white wine or vermouth 1/2 tsp. finely grated lemon zest 1 tsp. tsp. marjoram, fresh if possible.
Dice the meat. Heat the lard in a casserole and sauté the ham, onion and meat at low temperature for about 10 minutes. Stir occasionally. Pour in the wine or vermouth, let it boil and continue cooking until half of the liquid is reduced. Add the clear soup and let it boil again while stirring. Cook in a closed saucepan for about 3/4 h until soft. Degrease the sauce. Mix the egg yolks, the juice of one lemon and its peel and the kitchen herbs. Stir in the gravy. Then pour everything together to the meat and bring it almost to boil while stirring. Important: It must not make ! Add the seasoning to the meat. Serve with noodles or potatoes, dry white wine or rose.
Preparation 25 min.