• 2 tablespoons butter
  • 3 springs parsley
  • 1 pint sorrell, chopped
  • 1 red onion
  • 2 tablespoon flour
  • 2 cups strong chicken stock
  • 4 egg yolks
  • 1 cup sour cream
  • Pinch each nutmeg, salt and pepper
  • Directions

    Melt butter in skillet. Chop parsley. sorrell and onion fine. Cook in melted butter until tender. Add flour, then stock. Simmer for 10 minutes. Beat 4 egg yolks and add to mixture. Add sour cream, salt, pepper and nutmeg. Taste and correct for seasoning. Do not boil after adding sour cream.

    Serves 4

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