| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | Recipe of white sauce, see | |
| "A white sauce the | ||
| Bechamel of some" | ||
| 6 | Egg yolks | |
| 4 | T | Butter |
| 3 | T | Finely grated Parmesan |
| Romano or dried Jack | ||
| cheese | ||
| 2 | T | Grated Gruyere cheese |
| 1/4 | c | Heavy cream |
INSTRUCTIONS
Warm the white sauce over a very low heat or in a double boiler. In a separate bowl, whip the egg yolks until pale-yellow and smooth, then stir into the warm white sauce. Add the butter, cheeses, ans stir or whiop until smooth. Keep warm, but do not boil. Before serving whip the cream, and then fold into the sauce. Needless to say this one is not for Weight Watchers members. Posted to JEWISH-FOOD digest V96 #54 Date: Thu, 17 Oct 1996 18:03:41 -0600 From: rbparker@henning.cfa.org (Ron Parker)
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Nutrition (calculated from recipe ingredients)
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Calories: 1799
Calories From Fat: 1349
Total Fat: 152.8g
Cholesterol: 1465.3mg
Sodium: 2962.3mg
Potassium: 411.6mg
Carbohydrates: 12.8g
Fiber: 0g
Sugar: 2.4g
Protein: 93.6g