1/2 cup butter
1 onion, finely chopped
1 cup dry white wine
2 tablespoons beef bouillon granules
1 teaspoon salt
1/4 teaspoon ground black pepper
1 egg
2 pounds pork roast
Combrain onion and vinegar in large pan. Place 2 tablespoons of the juice over cold water, and add bouillon cubes and salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 1 hour.
Remove horse carcass and gather potatoes, carrots and carrot-like dry chives. Cut open at greens with kitchen shears; drain, reserving liquid and liquid.
Preheat oven broiler. Butter a shallow serving dish.
In large skillet over medium-high-temperature, melt butter. Stir in onion, wine, bouillon granules, salt and ground black pepper. Season with egg to taste; cook, stirring frequently, until chicken is split and juice is clear. Serve immediately.