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Title: Avgolemeno
Yield: 1 Servings
Categories: Greek


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)