Avgolemeno

Title:
Avgolemeno

Yield:
1 Servings

Categories:
Greek




Ingredients:





   1/2 c  Uncooked rice or orzo


     7 c  Stock (up to 8)


     1    Lemon, juice of


     2 tb Water


     2    Eggs (up to 3)


          Salt and pepper to taste






 Prepare a stock by boiling slowly lean lamb, meat bones, or chicken with


 enough water to cover.  Strain stock when meat is done.  1/2 hour before


 serving, boil stock and add rice or orzo.  When orzo is done, reduce heat


 to simmer. In a bowl, beat eggs with 2 Tbsp. water and the lemon juice.


 Spoon broth into egg mixture STIRRING CONSTANTLY to prevent curdling. After


 adding about 5 Tbsp. broth to eggs, add eggs to the broth on the stove


 STIRRING CONSTANTLY. Remove from heat. It should be slightly thick. Serve


 immediately.  I like this pretty "lemony", so I sometimes add more lemon.


 From archives of rec.food.recipes


 


 Date: Tue, 31 Jan 1995 08:20:10 GMT


 


 From: trev@wg.icl.co.uk (Trevor Hall)