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1
Blanch the marrow bones, if using, in boiling water for a few minutes, and throw the water out.
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2
Put the meat and bones in a pan with the water and bring to the boil.
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3
Remove the scum, and add the carrot, onion, salt, and pepper.
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4
Simmer for 1 1/22 hours, or until the meat is so tender it falls apart.
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5
Lift out the meat, bones, and vegetables.
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6
Cut the meat into small pieces and return to the pan.
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7
Push the marrow out of the bones into the pan.
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8
In another pan, melt 4 tablespoons of the butter and stir in the flour.
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9
Add a ladle of the meat stock, stirring vigorously to keep lumps from forming.
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10
Bring to the boil, stirring constantly, then add another ladle of stock, and bring to the boil again, stirring.
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11
Pour into the soup pan, stirring vigorously, and simmer for at least 10 minutes.
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12
Just before serving, beat the egg yolks and lemon juice in a small bowl, then beat in a ladle of the hot stock.
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13
Pour this into the simmering soup, stirring vigorously.
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14
Heat through, but do not let it boil, or the eggs will curdle.
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15
Melt the remaining 3 tablespoons butter, stir in the paprika or chili-pepper flakes, and dribble a little over each individual serving.
