2 bunches fresh broccoli, cut into flowerettes
1/3 c. finely diced bacon
1/3 c. finely diced onions
1/3 c. finely diced carrots
1/3 c. finely diced celery
5 eggs, separated
3 c. heavy cream
1 1/2 c. chicken broth
1 tbsp. dried basil
1 tsp. fresh minced garlic
1/2 tsp. ground black pepper
4 tbsp. cornstarch
Pinch of cream of tartar

Cook broccoli in boiling, salted water until just tender. Drain. Refresh under cold running water. Drain and pat dry. In a medium saucepan, saute finely diced bacon for 2 minutes. Add onion, carrots, and celery. Cook until just tender. Combine with broccoli. Remove from heat. Let cool. Beat egg yolks and toss with vegetable mixture.

In a separate pan, bring heavy cream to just below a simmer. Add 1 cup of the chicken broth, basil, garlic, and black pepper. Blend the cornstarch with the remaining 1/2 cup chicken broth and whisk into the cream mixture to thicken.

Combine sauce and vegetable mixtures. Beat egg whites with cream of tartar until peaks form and begin to stiffen. Gently fold into vegetable-sauce mixture. Pour into a lightly oiled 9 x 2 x 13 inch pan. Smooth with a spatula. Bake in a 325 degree oven for 18 to 20 minutes. Makes 9 to 12 servings.