Bring to the boil
Next make the Bretonne Sauce. Whisk the egg yolks with the mustard and herbs in a bowl. Bring the butter to the boil and pour it in a steady stream onto the egg yolks, whisking continuously until the sauce thickens to a light coating consistency as with a Hollandaise. Keep warm in a flask or place in a pottery or plastic bowl (not stainless steel) in a saucepan of hot but not boiling water.
Just before serving, toss the prawns in
© 1990 Darina Allen. All rights reserved.