Ingredients
- 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