3 tablespoons butter
1/4 cup all purpose
1 teaspoon salt
2 cups chicken stock
2 egg yolks
- Heat the butter; when it
bubbles, add the flour and salt, mixing
thoroughly. Add a small portion of the chicken stock (about 1/3 of the
chicken stock). Heat and stir continually until it thickens.
- Add another portion of the
chicken stock and proceed as before. Continue until all the chicken
stock has been added. The sauce is sufficiently cooked when it reaches
the boiling point after the last quantity of chicken stock has been
- Pour prepared sauce over the
well-beaten eggs, stirring until thoroughly mixed.
- Stirr in chopped parsley and
cook until the eggs are coagulated.
- Taste and adjust seasonings if
desired. Serve at once.
NOTE: Chicken stock can be replaced
with vegetable stock or milk.
(Petroselinum crispum & Petroselinum neapolitanum) is a member of
the parsley or carrot family, Apiaceae. It is bright green, biennial
herb that is very common in Middle Eastern, European, and American
cooking. Parsley's value as a breath-freshener, and much of its taste,
come from its high concentration of chlorophyll.
Two forms of parsley are used as herbs: curly leaf and Italian or flat
leaf. Curly leaf parsley is often used as a garnish. Many people think
flat leaf parsley has a stronger flavor.
Another type of parsley is grown for its edible root.