1 teaspoon fresh marjoram leaves
1 teaspoon fresh thyme leaves
- Cook all herbs in half of the butter for 2 or 3 minutes. Sprinkle with flour, then stir and cook for another 4 minutes. Put it aside.
- Pour 6 cups water into a pot and bring to a slow simmer. Add salt and pepper.
- Mix the egg yolks and sour cream and remaining