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      Title: Avgolemono (Greek Egg and Lemon Sauce)
 Categories: Sauces, Greek, Chicken, Eggs, Citrus
      Yield: 2 Cups
 
      3 lg Eggs
      1    Lemon; juice of
  1 1/2 c  Well seasoned chicken stock
  
  In a large mixing bowl, beat the eggs with a whisk until frothy,
  then beat in the lemon juice until the mixture is very foamy.
  Whisk in the hot stock a little at a time until the sauce is light
  in color and foamy. The stock should be hot enough to cook the
  eggs so that the sauce thickens. Serve immediately.
  
  Avgolemono is a great accompaniment to roasted meat or chicken,
  poached fish and boiled artichokes. If you add another cup of
  chicken stock and some orzo or rice it makes a nice first course
  soup.
  
  From The Complete Book Of Sauces by Sallie Y. Williams
 
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