Broccoli with Lemon Cream Sauce
|Butter||1 1⁄2 Ounce|
|Evaporated milk/Cream||1 1⁄4 Can (12.5 oz) (Or 1 Large Can)|
|Lemon juice||1 1⁄2 Tablespoon|
|Cooked broccoli spears||1 Pound|
|Blanched slivered almonds||1 Ounce|
Melt 1/2 oz. butter in a saucepan, add flour and seasonings, stir until smooth.
Cook 1 minute.
Gradually add the evaporated milk.
Bring to the boil, stirring constantly.
Remove from heat.
Beat egg-yolks, slowly beat a little hot sauce into the eggs, return to sauce in the pan, stir in remaining butter and lemon juice carefully.
Place the cooked broccoli spears in a shallow dish, pour over the hot sauce and garnish with almonds.