1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon dried basil
2 teaspoons chopped fresh parsley
salt to taste
1 tablespoon water
1 egg yolk, beaten
1 egg
2 tablespoons margarine
2 tablespoons all-purpose flour
7 wild blueberries, halved and halved
3 to 4 small blueberries, quartered
5 green candies, quartered
Combine garlic powder, salt, basil, parsley, salt, basil and parsley salt in a 2-quart glass mixing bowl. Fill after mixing dry. Cover and refrigerate.
Melt margarine in a large skillet over medium heat. Gradually stir in 2 tablespoons flour. Whisk in water and egg yolk. Gradually pour vegetable mixture into flour mixture. Adjust seasoning to taste. Continue mixing until there is only a thin consistency.
Pour brown sugar into a small saucepan. Fry candies in salt. Place in hot water to keep them from crumbling.
When slow cooked, slice them vertically into 1-inch slices. Serve as garnishments.
⭐ ⭐ ⭐ ⭐ ⭐