For more than half a century, I have never known one day when I had not more business than I could get through. For 40 years, I have had annually about 30,000 letters, and most of these have passed through my own hands. I have nine assistants always at work corresponding in German, French, English, Danish, Italian, Russian, and other languages. Then, as pastor of a church with 1200 believers, great has been my care. I have had charge of five orphanages; also at my publishing depot, the printing and circulation of millions of tracts, books, and Bibles. But I have always made it a rule never to begin work till I have had a good season with God.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats		Cookbook, Sauces	1	Servings

INGREDIENTS

3		Egg yolks
1	ts	Cornstarch
1	c	Chicken broth, heated, or water
1		Lemon, Juice of
1	pn	Cayenne pepper
		Salt and pepper to taste
1	tb	Dill, fresh, chopped

INSTRUCTIONS

1. Combine the egg yolks and cornstarch in the top of a double boiler. Beat
with a whisk until the mixture is light and frothy.
2. Add the hot broth or water, beating with a whisk all the time. Cook over
simmering water until the sauce starts to thicken. Never let this sauce
come anywhere near boiling-it will curdle.
3. Add the lemon juice and cayenne. Correct the seasoning.
4. Garnish with dill and serve.
Typos by Brenda Adams <adamsfmle@sprintmail.com>
NOTES : Serve with Keftedes
Posted to MC-Recipe Digest V1 #328
Recipe by: Maria Polushkin, The Dumpling Cookbook
From: Brenda Adams <adamsfmle@sprintmail.com>
Date: Tue, 03 Dec 1996 19:55:13 -0800

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