Yield: 8 Servings
|6 cups||Chicken broth or stock|
|⅔ cup||Snipped fresh chives|
|⅔ cup||Minced fresh basil|
|1½ cup||Finely minced fresh parsley|
|4 tablespoons||Minced fresh mint leaves|
|4||Egg yolks; room temperature|
|3 cups||Whipping cream|
|White pepper to taste|
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:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .