Stir in herbs, black pepper and chicken broth. cup unsalted butter, cut into 8 pieces, 1 sprig rosemary leaves, finely chopped, 1 tablespoons fresh thyme leaves, cup chopped fresh parsley, teaspoon dried marjoram, 7 fresh sage leaves, finely chopped, teaspoon ground black pepper, 4 cups reduced sodium chicken stock In a large bowl, beat the two eggs
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