bine@gmdzi.uucp (Sabine Hubrig-Schaumburg) (04/17/91)
I enjoy them with "potatoes in their jackets" (I got this from my dictionary, don't know if it's used out there) and "Frankfurter gruene Sosse", which is a green sauce I learned to love in the City of Frankfurt (where all the great german banks reside), well here is how I prepare it: GREEN SAUCE (for 2 persons) 2 hard eggs 1 teaspoon mustard 2 " oil 2 " lemon-juice salt, pepper 1 cup yogurt 1 cup creme freche MUCH MUCH MUCH sorrel many herbs like parsley, sage, (rosemary? don't know), thyme (be sure to listen to simon & garfunkel!), chives, ... mix the yolk with mustard and oil, mix yogurt and creme with the chopped sorrel (it gives the fresh sour taste I like most) and the herbs and the yolk-creme and the egg-white (cut in little pieces), mix all well and let it cool in the refrigerator. I eat at least 3 more (cold, hard) eggs with warm potatoes and cold sauce. I hope you see what I mean because I'm not used to writing recipes in english and it's quite some other stuff than just talk about something else because you need the correct terms to make it work. so long ANNA (sa)bine Sabine Hubrig-Schaumburg, 5202 Hennef, Germany bine@zi.gmd.dbp.de