Dugun Corbasi 6 tablespoon butter; cut into 1/4 inch bits and clarified 1 lb veal, lean, boneless; or 1 ; lamb, preferably from the leg, cut into 1/4 inch di 1/4 cup flour 5 cup water 1 small onion; peeled 1 teaspoon salt 1 black pepper; freshly ground 3 egg yolk 2 tablespoon lemon juice, fresh 2 tablespoon butter; melted 1/4 teaspoon paprika 1/8 teaspoon ground cinnamon 2 tablespoon mint, fresh; finely cut or 1 ; 1 tablespoon of dried min In a heavy 3 to 4 quart casserole, heat the butter over moderate heat until a drop of water flicked into it sputters instantly. Add the meat and brown it, tossing the pieces about with a spoon and regulating the heat so that they color deeply and evenly with out burning. Stir in the flour, and cook until the flour colors lightly. Pour in the water and, still stirring, bring to a boil over high heat. Add the onion, salt and a few grindings of pepper, reduce the heat to low, and simmer partially covered for 30 minutes, or until the veal is tender. Discard the onion. In a small bowl, beat the egg yolks with a whisk or rotary beater until they thicken slightly. Add the lemon juice, then beat in about 1/4 cup of the simmering soup. Pour the mixture into the casserole, stirring constantly, and simmer until the soup thickens enough to coat the spoon heavily. Do not let it come to a boil. Remove the soup from the heat, cover tightly and let it stand at room temperature for 4 or 5 minutes. Just before serving, combine the melted butter, paprika and cinnamon and stir them into the soup. Taste for seasoning. Ladle the soup into a heated tureen or individual soup bowls and garnish with mint