Pick most of the leaves off of the tarragon sprigs and set aside.
Heat the stock, and add the stalks with remaining leaves.
Boil, then cover and remove from heat.
Melt butter/margarine in a pan.
Add flour and stir until blended to a smooth paste.
Pour the stock through a strainer into the paste and simmer 3-4 minutes, stirring constantly.
When smooth and blended, beat the egg yolk in a bowl with cream and stir in a few spoonfuls of the hot soup until you have about 1 cup.
Slowly pour this mixture into the pan, stirring constantly.
Do NOT boil.
Add the lemon juice, salt and pepper.
Chop the reserved tarragon leaves and scatter on top.
Let stand a few minutes before serving.
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