1. Chop the onions finely and sweat them in the salted butter. Add the garlic. Be careful that the onions do not colour too much.
2. Add the Lamb's Lettuce and sauté with the onions and garlic; put the mixture into a blender and purée, then add the vegetable juice and unsalted butter.
3. Strain and taste. Correct the seasoning.
4. Put the eggs into a bowl set over a pan of simmering water and whisk constantly until a light foamy sabayon is formed.
5. Pour the Lamb's Lettuce mixture into a serving bowl, and at the last minute gently place the sabayon on top. Garnish with the parmesan shavings.

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Photo: Alain Muriot. Collaboration: Canetti Conseil.