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Beans with Parsley Sauce

2 pounds fresh green beans, trimmed
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups chicken broth
2 egg yolks
1/2 cup milk
1 cup minced fresh parsley

Place beans in a large saucepan and cover with water; bring to a boil.
Cook, uncovered, for 8-10 minutes or until crisp tender. Meanwhile,
in a large skillet, melt butter over medium heat. Stir in the flour,

Printed from tasteofhome.com Oct 8, 2008

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Beans with Parsley Sauce cont.

salt and pepper until smooth. Gradually whisk in broth. Bring to a
boil; cook and stir for 1-2 minutes or until thickened. Remove from
the heat. In a small bowl, combine egg yolks and milk. Stir a small
amount of hot broth mixture into egg mixture. Return all to the pan,
stirring constantly. Bring to a gentle boil; cook and stir for 2
minutes or until thickened. Stir in parsley. Drain beans; top with
sauce.

Yield: 8 servings.