3 tablespoons butter 1/4 cup all purpose
flour 1 teaspoon salt 2 tablespoon
chopped parsley 2 cups chicken stock 2 egg yolks 1/8 teaspoonful
pepper
Preparation:
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
added.
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.