Boil in enough
water with half teaspoon salt, to cover choko pieces until
tender, but not soft.
Remove from pan,
strain and place in deep serving dish. Allow to cool.
Melt butter in a
sauce pan and add flour. Mix well and cook for 1 minute. Remove
gradually to the flour and butter mix.
Blend gradually. Bring back to boil stirring constantly.
Simmer for 2-3
minutes. Keep stirring to blend the flour and butter well.
Beat egg yolks in
a bowl. Beat in a few tablespoons of hot sauce. Blend well
together. Use a blender or a wire whisk to obtain a homogenous
mix. Return to
remaining sauce. Whisk together again and simmer until the sauce
thickens to your preference. If you get lumpy bits, use a
blender or a stick blender to blend the sauce to a homogenous
mix. Season with salt and pepper to taste.
Pour over choko
pieces. Sprinkle with chopped parsley.
Please be advised that permission is granted to viewers of these
recipe pages to print recipes only for their own personal use.
Permission is not given for webmasters of other web sites to copy
any of the recipes for redisplay on their web sites. Webmasters are
however free to provide links to this recipe page, if they so
desire. Permission may be given for the use of sample recipes for
promotional purposes. Contact
Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
Information contained in this homepage is given as supplied and in
good faith. No responsibility is taken for any losses or misgivings
which may arise from the use of any supplied information. Results
are very dependent upon cooking skills and as such, we cannot guarantee perfect
results from the use of our recipes for everyone. We welcome
emails bringing to our attention any inaccuracies or suggestions for