Instructions: Pour chicken broth into a large saucepan. Add the fresh herbs. Bring to a boil, lower heat, and simmer for 20 minutes. In a separate bowl, beat the egg yolks lightly with the cream. Slowly whisk 1 cup of the hot broth mixture into the cream-yolk mixture. Pour this mixture into the pan in a stream, whisking constantly. Cook for 6 to 8 minutes or until thickened. Do not boil. Cool completely. Chill, covered, for at least 3 hours, better if chilled overnight. Seasan with white pepper. Garnish with minced fresh herbs.

Yield: 8 to 10 servings.

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