| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Spices, Herbs, Condiment |
1 |
Servings |
INGREDIENTS
| 90 |
g |
Mustard powder |
| 1 |
|
Tb Lemon balm leaves |
| 1 |
|
Tb Fresh marjoram |
| 60 |
ml |
White wine |
| 2 |
|
Tb Honey |
| 1/2 |
ts |
Garlic powder |
| 60 |
g |
Flour |
| 2 |
ts |
Sea salt |
| 3 |
|
Egg yolks |
|
|
Cooking & Gourmet Echos 6/94 |
INSTRUCTIONS
Mince the lemon balm and marjoram leaves, or chop finely. Place in the top
of a double boiler with all the other ingredients except the egg yolks. Mix
well together, let stand for two hours, uncovered. Over hot water, beat in
the egg yolks with a wire whisk. Cook, stirring constantly, for five mins
until thick and creamy. Spoon into sterilized jars, cool. Cover tightly,
store in the refrigerator for up to one month. From: SHERREE JOHANSSON
Posted to FOODWINE Digest 10 Jan 97
From: Joell Abbott <abbott@ZIP.COM.AU>
Date: Sat, 11 Jan 1997 11:41:48 +0000
A Message from our Provider:
“God specializes in surprise endings”