Name: Avgolemono Sauce Ala the Dumpling Cookbook
Ingredients: 3 Egg yolks; 1 ts Cornstarch; 1 c Chicken broth, heated, or water; 1 Lemon, Juice of; 1 pn Cayenne pepper; Salt and pepper to taste; 1 tb Dill, fresh, chopped

It should not come as a surprise that the design of the new church facility must be driven by the following factors: 1. Vision – What is God’s vision for your church? What is the church going to be when it “grows up”? 2. Mission – What is the church trying to accomplish for the community and congregation? 3. Financial Ability – What can the church afford to build and how will it be paid for? 4.Needs – What does the church need to build in order to become the vision and accomplish the mission?

Stephen Anderson

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

INGREDIENTS

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

INSTRUCTIONS

1. Combine the egg yolks and cornstarch in the top of a double boiler. Beat
with a whisk until the mixture is light and frothy.
2. 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.
3. Add the lemon juice and cayenne. Correct the seasoning.
4. Garnish with dill and serve.
Typos by Brenda Adams <[email protected]>
NOTES : Serve with Keftedes
Posted to MC-Recipe Digest V1 #328
Recipe by: Maria Polushkin, The Dumpling Cookbook
From: Brenda Adams <[email protected]>
Date: Tue, 03 Dec 1996 19:55:13 -0800

A Message from our Provider:

“Faith without works is empty – and vica versa.”