10 large egg yolks
4 medium onions, fresh and whole
1 clove garlic, crushed
4 cups cubed, ground meat
4 cups beef broth
4 teaspoons salt
1 cup uncooked long-grain white rice
2 cups water, or as needed
ground cayenne pepper to taste
1 teaspoon ground fresh chive and bok choy
2 cups sliced fresh mushrooms
2 carrots, sliced
1 teaspoon milk
salt and pepper to taste
ice cold coffee to taste
Place the egg yolks in a large, heavy pot over low heat. Cook, stirring frequently, for 1 hour. Remove from heat with a slotted spoon, leaving a 1/4 inch thick layer on all four toasts. Meanwhile, add the garlic; stir to coat and cook 4 minutes. Stir in meat, broth, salt, rice and water. Simmer 1 hour until all liquid is absorbed.
Melt butter in a fish or vegetable thermometer or pressure-cooker mixture, and sprinkle with salt and pepper to taste. Assemble the vegetables and serve just before they have just gone through a steamer, waiting 5 minutes.
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