Name: Avgolemeno
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Eggs	Greek	Greek	1	Servings

INGREDIENTS

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

INSTRUCTIONS

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)

A Message from our Provider:

“We simply prepare ourselves. God fills us.”