| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
German |
Cheese/eggs, German, Sauces |
2 |
Servings |
INGREDIENTS
| 3 |
c |
Mixed herbs, parsley |
|
|
chives chervil borage |
|
|
dill |
|
|
Spinach greens, watercress |
|
|
tarragon basil |
|
|
Pimpernel), Pimpernel |
| 1 |
c |
Sour cream or plain yogurt |
| 2 |
|
Onions. coarsely chopped |
| 2 |
T |
Cream |
| 2 |
T |
Mayonnaise |
| 3/4 |
c |
Low-fat cottage cheese |
|
|
pressed through a fine |
|
|
sieve |
|
|
In order to smooth curds), In order to smooth curds |
|
|
Ground white pepper |
|
|
Small pinch of sugar |
| 1 |
|
To 2 eggs, hardboiled and |
|
|
coarsely chopped |
INSTRUCTIONS
Choose all or merely a selection of the herbs and greens mentioned in
the list of ingredients (using the tarragon more sparingly than the
others.) Wash them thoroughly and drain on paper towels. Coarsely chop
the greens; loosely packed, they should amount to about 3 cups
altogether. Take 2 cups of the greens, combine with the sour cream or
yogurt and the onions, and puree in the blender or processor; add a
few tablespoons of cream if it doesn't seem to be fluid enough. The
rest of the greens should just be finely chopped and stirred in a
mixing bowl with the puree in order to give the sauce a little bite.
Stir in as much mayonnaise and low-fat cottage cheese as it takes to
produce a smooth, creamy sauce. Season with salt, pepper, and a very
little sugar. The hardboiled eggs can either be mixed in with the
sauce or strewn over it as a garnish. Makes 2 - 3 cups. From: THE
CUISINES OF GERMANY by Horst Scharfenberg ISBN 0-671-63197-7. Poseidon
Press, Simon & Schuster, New York. 1989. Posted by: Karin Brewer,
Cooking Echo, 7/92 From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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