| 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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