GREEN BEANS WITH PARSLEY SAUCE
2 lbs. fresh green beans, trimmed
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 tsp. salt
1/8 tsp. pepper
1 1/2 cups chicken broth
2 egg yolks
1/2 cup milk
1 cup minced fresh parsley
Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp tender.
Meanwhile, in a large skillet, melt butter over medium heat. Stir in the flour, salt and pepper until smooth.
Gradually whisk in broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from heat.
In a small bowl, combine egg yolks and milk. Stir a small amount of hot broth mixture into egg mixture. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes or gentle boil; cook and stir for 2 minutes or until thickened. Stir in parsley.
Drain beans and top with sauce.
Makes 8 servings
Adapted from unknown source
2 lbs. fresh green beans, trimmed
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 tsp. salt
1/8 tsp. pepper
1 1/2 cups chicken broth
2 egg yolks
1/2 cup milk
1 cup minced fresh parsley
Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp tender.
Meanwhile, in a large skillet, melt butter over medium heat. Stir in the flour, salt and pepper until smooth.
Gradually whisk in broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from heat.
In a small bowl, combine egg yolks and milk. Stir a small amount of hot broth mixture into egg mixture. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes or gentle boil; cook and stir for 2 minutes or until thickened. Stir in parsley.
Drain beans and top with sauce.
Makes 8 servings
Adapted from unknown source
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