Hot Diced Pumpkin
|Cooked pumpkin liquid||2 Cup (32 tbs)|
|Lemon juice||2 Tablespoon|
|Egg yolks||2 , beaten|
|Cold butter||2 Tablespoon|
|Chopped parsley||1 Tablespoon|
Remove the seeds from the pumpkin; peel and cut it into cubes.
Cook the pumpkin in a small amount of salted water until it is tender.
Drain it, reserving the liquid from the sauce.
Melt the 3 tablespoons of butter; stir in the flour until well-blended.
Add 2 cups of liquid from the pumpkin (add water to make this amount, if needed).
Stir the mixture until it is slightly thickened.
Add the lemon juice and egg yolks.
Add the cold butter and stir until it is melted in.
Last, add the chopped parsley.
Pour the mixture over the hot pumpkin and serve.