425g can chicken broth
1/2 to 1 teaspoon Dijon mustard to taste
1 tablespoon lemon juice
3 egg yolks
Method: Place chicken broth in saucepan and simmer until broth is reduced to 1.1/4 cups. Beat egg yolks, add lemon juice and 1/2 cup reduced broth stirring constantly to avoid lumps. Gradually pour egg yoke [sic] mixture into remaining chicken broth stirring and heating until thickened. Remove from heat. Add mustard to taste. Serve warm and use as a dip for cocktail frankfurts.
Source: contributed by M. Roncker in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.56.
1/2 to 1 teaspoon Dijon mustard to taste
1 tablespoon lemon juice
3 egg yolks
Method: Place chicken broth in saucepan and simmer until broth is reduced to 1.1/4 cups. Beat egg yolks, add lemon juice and 1/2 cup reduced broth stirring constantly to avoid lumps. Gradually pour egg yoke [sic] mixture into remaining chicken broth stirring and heating until thickened. Remove from heat. Add mustard to taste. Serve warm and use as a dip for cocktail frankfurts.
Source: contributed by M. Roncker in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.56.
