Mustard sauce #03

Yield: 6 Servings

Measure Ingredient
2 quarts Heavy Cream
4 Eggyolks
3 tablespoons Beefjelly
2 tablespoons Cornstarch
3 tablespoons Mustard
3½ ounce Dill Pickles
Salt
Pepper
1 ounce Mustard Seeds

1. Mix the cream, eggyolks, beefjelly and mustard together and heat in microwave at HIGH for 5 minutes. Stir 1-2 times with wire wisk.

2. Drain the pickles and slice thinly.

3. Season sauce to taste and mix the pickles under.

4. Put the mustard seeds in cup and heat in microwave for 1½ minutes, 5. Pour seeds over sauce. Sauce is good with eggdishes and meatballs and fish.

Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315=786=1120 Date: Sun, 23 Jun 1996 13:01:02 -0400 From: "Vernon E. Phipps Jr." <cook4u@...> MM-Recipes Digest V3 #174

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .

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