---------- Recipe via Meal-Master (tm) v8.02
  Categories: Sauces, German, Cheese/eggs
       Yield: 2 servings
       3 c  Mixed herbs (parsley,
            -chives, chervil, borage,
            Spinach greens, watercress,
            -tarragon, basil,
       1 c  Sour cream or plain yogurt
       2 sm Onions. coarsely chopped
       2 tb Cream
       2 tb Mayonnaise
     3/4 c  Low-fat cottage cheese
            -(pressed through a fine
            In order to smooth curds)
            Ground white pepper
            Small pinch of sugar
       1    To 2 eggs, hardboiled and
            -coarsely chopped
   Choose all or merely a selection of the herbs and
   greens mentioned in the list of ingredients (using the
   tarragon more sparingly than the others.) Wash them
   thoroughly and drain on paper towels. Coarsely chop
   the greens; loosely packed, they should amount to
   about 3 cups altogether. Take 2 cups of the greens,
   combine with the sour cream or yogurt and the onions,
   and puree in the blender or processor; add a few
   tablespoons of cream if it doesn't seem to be fluid
   enough. The rest of the greens should just be finely
   chopped and stirred in a mixing bowl with the puree in
   order to give the sauce a little bite. Stir in as much
   mayonnaise and low-fat cottage cheese as it takes to
   produce a smooth, creamy sauce.
   Season with salt, pepper, and a very little sugar.
   The hardboiled eggs can either be mixed in with the
   sauce or strewn over it as a garnish.
   Makes 2 - 3 cups.
   From:  THE CUISINES OF GERMANY by Horst Scharfenberg
   ISBN 0-671-63197-7. Poseidon Press, Simon & Schuster,
   New York. 1989. Posted by: Karin Brewer, Cooking Echo,