| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Soup |
8 |
Servings |
INGREDIENTS
| 6 |
c |
Chicken broth or stock |
| 2/3 |
c |
Snipped fresh chives |
| 2/3 |
c |
Minced fresh basil |
| 1 1/2 |
c |
Finely minced fresh parsley |
| 4 |
tb |
Minced fresh mint leaves |
| 4 |
|
Egg yolks; room temperature |
| 3 |
c |
Whipping cream |
|
|
White pepper to taste |
INSTRUCTIONS
Pour chicken broth into a large saucepan. Add the fresh herbs. Bring to a
boil, lower heat, and simmer for 20 minutes. In a separate bowl, beat the
egg yolks lightly with the cream. Slowly whisk 1 cup of the hot broth
mixture into the cream-yolk mixture. Pour this mixture into the pan in a
stream, whisking constantly. Cook for 6 to 8 minutes or until thickened. Do
not boil. Cool completely. Chill, covered, for at least 3 hours, better if
chilled overnight. Seasan with white pepper. Garnish with minced fresh
herbs. Yield: 8 to 10 servings.
BEN HUSSMAN (MRS. WALTER, JR.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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