| 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 |
tb |
Butter |
| 3 |
tb |
Finely grated Parmesan, Romano, or dried Jack cheese |
| 2 |
tb |
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)
A Message from our Provider:
“This side of eternity we see only a fraction of the picture”