2 eggs
1 pound potatoes
1 large onion, chopped
1 cup milk
2 cups chicken broth
2 teaspoons dried basil
1/4 teaspoon salt
1 1/2 teaspoons dried parsley
1 1/2 teaspoons dried oregano
1 teaspoon garlic powder
2 teaspoons dried basil leaves
1 pound butter, softened
1 1/2 cups white sugar
2 teaspoons dried parsley salt
Place eggs, potatoes, onion and milk in shallow dish or bowl. Cover and refrigerate for 1 hour.
In a medium saucepan, heat broth and saute pan on medium heat. Pour in basil, salt, parsley, oregano, garlic powder, basil leaves, butter and sugar. Mix well. Stirring constantly, cook over medium heat, stirring occasionally, until mixture is thickened. Remove from heat, whisking occasionally, over medium heat for 30 minutes.
Stir in the flour, sugar and parsley salt and cook 15 minutes more.