Green Beans in Lemon Chiffon Sauce -- Quad-Cities Online Recipe Book
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Side Dishes:

Green Beans in Lemon Chiffon Sauce

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Ingredients

3 pounds fresh green beans, trimmed
3 cups water
1 tablespoon cornstarch
1-1/2 cups chicken broth
6 egg yolks beaten
1/4 cup grated Parmesan cheese
1/4 cup lemon juice
1/2 cup butter, cubed
2 teaspoons minced fresh parsley
2 teaspoons chopped green onion

Instructions

Place beans and water in a Dutch oven. Bring to a boil; cover and cook for 8-10 minutes or until crisp tender. Meanwhile, in a small heavy saucepan, whisk the cornstarch, broth, egg yolks, Parmesan cheese and lemon juice until blended. Cook and stir over low heat until mixture begins to thicken, bubbles around edges and reaches 160 degrees, about 15 minutes. Add butter, one peace at a time, whisking after each addition until butter is melted. Remove from heat; stir in the parsley and onion. Drain beans; top with sauce. Serves 12

Judy Vukelich
Davenport



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  Today is Monday, July 28, the 209th day of 2014. There are 156 days left in the year.

1864 -- 150 years ago: Port Byron passengers and mails will be transported by the Sterling and Rock Island railroad.
1889 -- 125 years ago: The congregation of the First Methodist church worshiped in Harper's theater, where construction work is being done at the church site.
1914 -- 100 years ago: Three-eye baseball for Moline was assured the Danville Franchise will be transferred to the Plow city.
1939 -- 75 years ago: Roseville Methodist Church is observing its 100th anniversary.
1964 -- 50 years ago: The last remaining unfinished portion of Interstate 80 between the Quad-Cities and Joliet will be opened to traffic by Aug 12.
1989 -- 25 years ago: Of all the highlights of the last 12 years, this is the greatest of all, said Dennis Hitchcock, producer director of Circa '21 Dinner Playhouse, as he torched the mortgage, clearing a $220,000 loan financing the downtown Rock Island theater's beginnings in 1977.




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