6 tb butter

4 tb flour

4 c rich chicken broth

1 ts curry powder

4 egg yolks; well beaten

4 c half and half

Melt butter; mix in flour. Add chicken broth; cook, stirring, until slightly thickened. Add curry powder. Add to egg yolks slowly, beating constantly; add half and half. Return to pan; bring to a simmer. Do not boil. Chill in refrigerator; serve cold. May be

served hot.

12 servings

country : Senegal

course : soup

source : internet <>