Skorzonera in French
5-6 thick roots of scorzonera, 2 LOL, salt, a glass of dry white wine, 1 spoon of lemon juice, 1 spoon of butter or margarine, 2 yolks
Clean the scorzonera, cut into centimeter pieces and boil in salted water until soft. Hard-boil the eggs, Finely chop the yolks, Cut egg whites into strands and mix with scorzonera. Mix the wine with raw egg yolks, add melted butter and lemon juice. Pour the sauce over the previously cooked scorzonera.