Real Vermont Cooking

Ingredients 4 tbsp. water egg yolks 3/4 cups clarified butter Cayenne pepper to taste Lemon juice to taste Combine the egg yolks and water. Over a water bath and in a stainless steel bowl, cook the egg yolks slowly until they thicken and lighten in color. Slowly begin to whisk in the clarified butter. As more butter is absorbed, you may add more faster. When a good consistency, season to taste with cayenne and lemon juice. © 1984 John Albrecht, CEC

Ingredients 1 c. rice Salt, red pepper, white pepper, black pepper 1/2 # chicken livers 1/2 # Ground Beef 1/2 c chopped onion 1/4 c. chopped celery 3 green onions 2 tbsp chopped parsley Butter 1/3 c. oil Cook rice with butter. Brown ground beef in oil, add chopped livers, cook until thoroughly browned, add onion and celery, sauté until tender, add cooked rice, mix in parsley and onion tops, season to taste with salt and peppers. © 1984 John Albrecht, CEC