Post by chief_cook2 on Jan 6, 2003 16:59:15 GMT -6
500g (about 1 pound) broccoli
15g (about 1/2 ounce)butter
2 teaspoons plain flour
3/4 cup cream
2 egg yolks
1 tablespoon lemon juice
1/4 cup toasted flaked almonds
Cut broccoli into flowerets, steam until it is al dente, allow to drain. Melt butter in small saucepan, add flour and blend well.
Cook roux 2-3 minutes, gradually whisk in cream, egg yolks and lemon juice, cook for another 2 minutes.
Pour sauce over broccoli. Serve sprinkled with almonds.