A delicious recipe for the asparagus season:
Bring meat to a boil in the soup with the wine. Skim if necessary. Peel the onions, spice with the bay leaf spice and cloves and add to the soup with the peppercorns. Cook meat at low temperature for about 60 minutes.
In the meantime, clean, rinse and chop the soup vegetables. Add to meat after 20 minutes of cooking. Remove meat from clear soup and cut into cubes. Cook the peas in the clear soup for 20 minutes. Heat meat, peas and asparagus in the clear soup.
For the sauce, beat yolks, one eighth of a liter of cooled spices, whipping cream, clear soup and juice of one lemon in hot water until creamy. Divide butter into flakes and fold in. Mix peas, crabs, meat and asparagus spears and add to the sauce form.
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