Avgolemono Sauce Ala The Dumpling Cookbook

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Thomas Adams

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats		Cookbook, Sauces	1	Servings

INGREDIENTS

3		Egg yolks
1	t	Cornstarch
1	c	Chicken broth, heated or
		water
1		Lemon, Juice of
1	pn	Cayenne pepper
		Salt and pepper to taste
1	T	Dill, fresh chopped

INSTRUCTIONS

Combine the egg yolks and cornstarch in the top of a double boiler.
Beat with a whisk until the mixture is light and frothy. Add the hot
broth or water, beating with a whisk all the time. Cook over  simmering
water until the sauce starts to thicken. Never let this  sauce come
anywhere near boiling-it will curdle. Add the lemon juice  and cayenne.
Correct the seasoning. Garnish with dill and serve.  Typos by Brenda
Adams <adamsfmle@sprintmail.com> NOTES : Serve with  Keftedes  Posted
to MC-Recipe Digest V1 #328  Recipe by: Maria Polushkin, The Dumpling
Cookbook  From: Brenda Adams <adamsfmle@sprintmail.com>  Date: Tue, 03
Dec 1996 19:55:13 -0800

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 230 Calories From Fat: 135 Total Fat: 14.9g Cholesterol: 540.3mg Sodium: 766.1mg Potassium: 426.6mg Carbohydrates: 11g Fiber: <1g Sugar: 2.5g Protein: 13.6g