Yield: 1 Servings
|1 cup||Chicken broth, heated, or water|
|, Juice of 1 lemon|
|, Pinch of cayenne pepper|
|, Salt and pepper to taste|
|1 tablespoon||Dill, fresh, chopped|
1. Combine the egg yolks and cornstarch in the top of a double boiler. Beat with a whisk until the mixture is light and frothy.
2. Add the hot broth or water, beating with a whisk all the time.
Cook over simmering water until the sauce starts to thicken. Never let this sauce come anywhere near boiling-it will curdle.
3. Add the lemon juice and cayenne. Correct the seasoning.
4. Garnish with dill and serve. Typos by Brenda Adams <adamsfmle@...> NOTES : Serve with Keftedes
Posted to MC-Recipe Digest V1 #1 Recipe by: Maria Polushkin, The Dumpling Cookbook From: Brenda Adams <adamsfmle@...> Date: Tue, 03 Dec 1996 19:55:13 -0800