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A Recipe for
Agineres Me Avgolemono (Artichokes With Egg &
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
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| Anthelme Brillat-Savarin |
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| Confucius |
This Recipe for Agineres Me Avgolemono (Artichokes With Egg & is one of thousands in the Recipes-to-go Egg Cookbook.
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| Terri Guillemets |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
This is a recipe for Agineres Me Avgolemono (Artichokes With Egg & from the recipe cookbook of Recipes-to-go (Egg)
There are three possible parts to a date, of which at least two must be offered: entertainment, food, and affection. It is customary to begin a series of dates with a great deal of entertainment, a moderate amount of food, and the merest suggestion of affection. As the amount of affection increases, the entertainment can be reduced proportionately. When the affection IS the entertainment, we no longer call it dating. Under no circumstances can the food be omitted. |
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Rice is born in water and must die in wine. |
| Italian Proverb |
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
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I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
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| Christopher Morley |
The classic Greek sauce, avgolemono, is a great low-fat alternative
to the melted butter, mayonnaise or vinaigrette dipping sauces
usually served with artichokes.
Snap the stems off four large artichokes and trim the bases so that
they will sit upright on a plate. Boil a potful of water to which
you have added the juice of a lemon and a pinch of salt. Drop the
artichokes in and boil for 30 minutes or until they are tender. Test
by pulling off an outer leaf and trying the flesh at the base for
tenderness.
Meanwhile, in another saucepan, bring a cup of chicken stock to the
boil. In a cup, mix about two-thirds of a tablespoon of cornflour
with a little water until it is smooth and add to the boiling stock,
stirring until it thickens.
Separate 3 eggs, beat the whites until they hold stiff peaks, then
add the yolks and continue beating tin the whole mass is fluffy.
Still beating, add the juice of a lemon and pour in the boiling
stock. Pour this mixture back into the stock saucepan, and stir it
over a low heat for a couple of minutes. It must not boil.
Place the artichokes in the centre of warmed plates and pour the
avgolemono over them. Serve.
Makes 4 servings.
From "Raw Materials" by Meryl Constance, The Syndey Morning Herald,
10/13/92. Courtesy Mark Herron.
Posted by Stephen Ceideberg; October 30 1992.
Serves: 4
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