Ingredients:
1 head cauliflower
700 ml meat stock
60 ml milk
2 yolks
30 g. butter
Salt

Preparation and serving:
Cook the cauliflower in water with salt, then puree and add it to the meat stock. Bring it to the boil and leave it to cook for 10 min. Remove it from the heat, leave it for 10 minutes, then add slowly the milk and the butter. Return it to the heat and remove it just before it start boiling. Wat again for few minutes, then add the yolks, mixed and beaten in 2 tbsp. milk.
Serve warm.

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