3 large eggs
1 juice of 1 lemon (about 1/4 cup)
1 1/2 cup well seasoned chicken stock
A Recipe for
Avgolemono (Greek Egg & Lemon Sauce)
A food is not necessarily essential just because your child hates it. |
| Katharine Whitehorn |
No, I don't take soup. You can't build a meal on a lake. |
| Elsie de Wolfe (Lady Mendl) |
Eat little, sleep sound. |
| Iranian Proverb |
This Recipe for Avgolemono (Greek Egg & Lemon Sauce) is one of thousands in the Recipes-to-go Egg Cookbook.
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The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
The rich would have to eat money if the poor did not provide food |
| Russian proverb |
This is a recipe for Avgolemono (Greek Egg & Lemon Sauce) from the recipe cookbook of Recipes-to-go (Egg)
An empty belly is the best cook. |
| Estonian Proverb |
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
Health food makes me sick. |
| Calvin Trillin |
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
| Erma Bombeck |
Avgolemono is easy to make and creates quit a stir at a formal dinner
party. It is an almost ethereal sauce, light, foamy, and a beautiful
pale yellow color. It is a great accompaniment to roasted meat or
chicken, or poached fish, and it is heartily recommended for boiled
artichokes. Add another cup of chicken stock and serve this as a
perfect first course soup.
In a large mixing bowl, beat the eggs with a whisk until lemon
colored and frothy, then beat in the lemon juice until the mixture is
very foamy. Whisk in the hot stock a little at a time until the sauce
is light in color and foamy. Serve immediately.
Yield: About 2 cups
From The Complete Book Of Sauces by Sallie Y. Williams
Serves: 6
Avgolemono (Greek Egg & Lemon Sauce) Recipe brought to you by Recipes To-Go