CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Eggs |
|
|
1 |
Servings |
INGREDIENTS
4 |
c |
Chicken stock |
1 |
tb |
Finely chopped fresh parsley |
1/8 |
ts |
Garlic powder |
1/2 |
ts |
Chervil; (optional) |
|
|
Salt & pepper |
2 |
|
Well-beaten egg yolks |
INSTRUCTIONS
In a large saucepan combine all ingredients, except egg yolk and heat
through. Swirl in egg yolks when hot. Serve hot with salt & crackers.
Posted to EAT-L Digest by Shawn Zehnder Lea <slea@HIGHTOWERSERVICES.COM>
on Jan 5, 1998
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