Title: Avgolemeno
 Categories: Greek
      Yield: 1 Servings
 
    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
 
  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)