| 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.”