Warm the white sauce over a very low heat or in a double boiler. In a separate bowl, whip the egg yolks until pale-yellow and smooth, then stir into the warm white sauce. Add the butter, cheeses, ans stir or whiop until smooth. Keep warm, but do not boil. Before serving whip the cream, and then fold into the sauce. Needless to say this one is not for Weight Watchers members. Posted to JEWISH-FOOD digest V96 #54 Date: Thu, 17 Oct 1996 18:03:41 -0600 From: firstname.lastname@example.org (Ron Parker)
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|Serving Size: 1 Serving (919g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2510 (79%)|
|Amt Per Serving||% DV|
|Total Fat 278.9g||372 %|
|Saturated Fat 117.1g||585 %|
|Monounsaturated Fat 112.5g|
|Polyunsanturated Fat 36.7g|
|Cholesterol 10250.4mg||3154 %|
|Sodium 785.3mg||27 %|
|Potassium 938.7mg||25 %|
|Total Carbohydrate 30.2g||9 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 30.2g|
|Protein 135.4g||193 %|
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Calories per serving: 3164
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