| 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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