receipe

[Draggingtree]

• 
  carrots
• 2stalks celery
• 1leek
• 2onions
• SAUCE
• 2cups white breadcrumbs, very fine
• 4hard cooked egg yolks
• ¹⁄₂cup olive oil
• salt and pepper
• 1teaspoon sugar
• 1teaspoon vinegar
• 2tablespoons chives, minced

• 
  ¹⁄₂cup olive oil
• salt and pepper
• 1teaspoon sugar
• 1teaspoon vinegar
• 2tablespoons chives, minced

DIRECTIONS

• Put beef and bones into a soup pot and add water to cover.
• Add salt, peppercorns and cleaned vegetables.
• Bring to a boil, lower heat and simmer about 3 hours or until beef is tender, but not falling apart.
• Strain the bouillon and season to taste with salt, white pepper and nutmeg.
• Save and serve as first course.
• Slice beef and vegetables and serve with plain horseradish, apple-horseradish sauce or Chive Sauce.
• To make the Chive Sauce, Soak bread crumbs in cold water then squeeze dry.
• Combine bread crumbs and egg yolks in Cuisinart.
• Add olive oil a little at a time.
• Season with salt, pepper, sugar and vinegar.
• Add chives and mix well.

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