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
A Message from our Provider:
“Faith without works is empty – and vica versa.”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!