Rum the meat with salt, turn it in bacon stripes.

Fry chopped onion in heated butter. Put the meat and fry both sides. Pour a part of stock and stew until softens.

Take the meat out. Add dried flour in the stock, pour wine.

Bring the sauce to boil, then filter, cool a little and whisk in fresh yolks. Add lemon juice. Cook through the sauce and cover the meat.

Serve with noodles, dumplings or potatoes.