Slice chicken in portions (2-3 slices apiece), and simmer until ready. Filter the bouillion.

Parboil cauliflower, and sauté with chopped onion; place into the bouillion, bring to a boil. Before complete cooking, add lemon juice, whipped egg yolk, salt, and stewed tomato paste, and cook through for 1-2 minutes. Serve with greens and chicken slices.