Florets of Cauliflower with Avgolemono Sauce

Cook cauliflower al dente.

Avgolemono Sauce (egg and lemon sauce): This sauce is thicker than a version that is used in soups because no rice
will be added to give it the necessary consistency. Instead we will ad flour to thicken the sauce.

2 T. butter
3 T. flour
2 c. hot beef or chicken stock
2 to 3 egg yolks
Juice of 1 lg. lemon
1 T. parsley, finely chopped

Heat butter in a small saucepan over direct heat or in top of double boiler. Make a roux by slowly stirring in the flour until
smooth. Add stock and cook first over low heat, stirring constantly until it boils; remove. Place over hot, not boiling
water. Beat egg yolks until creamy and thick. Slowly add lemon juice. Beat again until blended. Slowly (1 tablespoon at
a time at first or in a very slow stream) beat in the hot mixture - about 4 to 5 tablespoons in all. Then add this to the rest
of the hot mixture in the double boiler, stirring constantly and carefully for about 2 to 3 minutes. Remove from heat. Stir
in 1 tablespoon chopped parsley. Pour hot sauce over cooked vegetables.