2 lbs. broccoli
1 tbsp. flour
Juice of 1/2 med. lemon
Salt & black pepper
4 tbsp. butter
1 egg yolk
2 tbsp. heavy cream

Trim the tough stalk and leaves from the broccoli. Wash thoroughly in cold water. Put the broccoli in a 12 inch skillet of boiling (salted) water. Cover the skillet and boil slowly for 8 to 10 minutes or until crisp-tender. Lift broccoli carefully into a colander to drain. Set the liquid aside.

Melt the butter in a small saucepan. Take the pan off the heat. Stir in the flour and gradually blend in 1 1/4 cups of broccoli liquid. Bring this sauce to a boil over low heat and simmer for about 10 minutes. Beat the egg yolks with 1 tablespoon of lemon juice and 2 tablespoons of the hot sauce. Remove the sauce from the heat and blend in egg mixture.

Stir in the cream. Keep the sauce warm, but do not allow it to boil or the egg and cream will curdle. Season to taste with salt, freshly ground pepper and more lemon juice. Put the broccoli in a warm deep serving dish and pour over the sauce. Serves 4 to 6.