Peel and halve the celery roots, then cut each half in fourths, and soak them in water.

Brown the meat in a saucepan for 3 minutes, then add the onions and brown for 3 to 6 minutes. Add the broth. Cook on a low heat for 1/2 hour.

Place the celery pieces in a small saucepan. Add the meat and its juice. Salt. Place a plate over the saucepan pressing down on the contents and then the cover of the saucepan over the plate. Let cook 1 hour on a low heat.

Holding the plate that is over the celery and meat, drain the cooking water into a small saucepan. Boil for 2 minutes. In another bowl, vigorously beat the lemon juice and egg yolks. While stirring constantly, add this to the celery juice. Place the celery in a serving bowl and pour the sauce over it. Serve.