314 Yellow sauce for asparagus, rutabagas, or turnips

Sous zheltyj k sparzhe, brjukve, repe

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About


  • 5 eggs
  • ¾ glass cream
  • 2–3 pieces sugar


    Bring to a boil 1 spoon butter, ¾ glass cream, and glasses of the water in which the asparagus or rutabagas were boiled. Cool slightly. Mix 5 egg yolks with 2 spoons sugar and dilute with a little of the sauce. Stir the yolks and sugar into the remainder of the sauce and beat with a whisk or simply mix over the fire until it is steaming hot, but do not boil.