SC - Looking for guidance

[Laura C. Minnick]

In a message dated 4/6/00 5:06:24 PM Eastern Daylight Time, 
Chris.Adler at westgroup.com writes:

<< Oh, drat. The "thicken with egg yolk" technique. I confess, I cannot get 
 this to work. I end up with broth enlivened with strands of scrambled 
 egg: rather like that soup you get in Chinese restaurants >>

You remove a bit of the hot liquid from the pot, add it to the eggs whisking 
vigorously. You then slowly pour the egg yolks into the main dish stirring it 
in vigorously. Immediately remove from heat and serve.

Ras