Green Beans in lemon chiffon sauce

3 lbs. fresh green beans, trimmed
3 C water
1T cornstarch
1 1/2 C chicken broth
1/4 C parmesan cheese
6 eggs, lightly beaten
1/2 C butter cubed
1/4 C lemon juice
2t  parsley
2t chopped green onion

1) place beans in a Dutch oven and cover with water.  Bring to a boil. Cover and cook for 8-10 minutes or until crisp-tender.
2) Meanwhile, in a large saucepan combine the cornstarch, broth and parm. cheese  until smooth.  Cook and stir over med-high heat until thickened and bubbly.  Reduce the heat; cook and stir 2 minutes longer. Remove from the heat.  Stir a small amount of filling into the eggs; return all to pan, stirring constantly.  Bring to a gentle boil; cook and stir 2 minutes longer.  Add butter, one piece at a time, whisking after each addition until butter is melted.
3) Remove from the heat.  Gently stir in the lemon juice, parsley and onion.  Drain beans; top with sauce.

Yield: 12 servings*

I cut the recipe to one third and it was just fine.