| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 6 |
c |
Chicken stock |
| 1/3 |
c |
Uncooked rice |
| 4 |
|
Egg yolks |
|
|
Salt |
| 1 |
tb |
Grated lemon rind |
| 3 |
tb |
Fresh lemon juice |
INSTRUCTIONS
Bring stock to a boil. Add rice and cook about 20 minutes, until it is
tender. Reduce heat to low. In a bowl, beat the egg yolks with the lemon
rind, lemon juice, and salt. Pour about 1/2 cup of the broth into the egg
mixture, then pour it back into the broth, stirring constantly. Simmer for
about 5 minutes over low heat, until slightly thickened. Serves 6-ish.
Posted to JEWISH-FOOD digest V97 #316 by raab <raab.ranch@sympatico.ca> on
Dec 04, 1997
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