|Half and half||2 Cup (32 tbs)|
|Chicken stock||4 Cup (64 tbs)|
|Egg yolks||4 , beaten|
|Lemon juice||1⁄2 Cup (8 tbs)|
|White pepper||To Taste|
|Minced parsley/Chives||1 Teaspoon|
Mix cornstarch with a little of the cream; add to rest of cream.
Add cream to stock; cook, stirring, until smooth and slightly thickened.
Whisk 1/2 cup hot soup into egg yolks.
Return to rest of soup, beating constantly, and add lemon juice.
Adjust seasonings with salt and pepper to taste, strain through fine sieve and chill thoroughly