Categories: Soups/stews, Beef/veal, Hungary 
      Yield: 8 servings 
  
    3/4 lb Chestnuts 
      1 ea Parsnips; peeled, chopped 
           -fine 
      2 ea Carrots; peeled, chopped 
           -fine 
      1 ea Celery knob; peeled, chopped 
           -fine 
    1/2 lb Veal; 1/4" cubes 
      4 tb Butter, unsalted 
      1 ts Salt 
    1/4 ts Pepper, black 
    1/2 c  Heavy cream 
      2 ea Egg yolks 
  
    Cook the chestnuts, shell them, and puree them. 
    Brown the chopped vegetables with the meat in butter and cook over low 
  heat for 10 minutes. 
    Add 5 cups water, salt, pepper and cook the soup over low heat until 
  vegetables and meat are done. 
    Mix pureed chestnuts into cooked soup and boil for another 5 minutes. 
  Mix heavy cream with eggs yolks, whip into the soup. Adjust salt, serve.