Title: Avgolemono (greek egg and lemon sauce)
 Categories: Sauces, Cheese/eggs, Fruits, Greek
      Yield: 6 Servings
 
      3 lg Eggs
           Juice Of 1 Lemon (About 1/4
           -cup)
  1 1/2 c  Well Seasoned Chicken Stock
 
  Avgolemono is easy to make and creates quit a stir at a formal dinner
  party.  It is an almost ethereal sauce, light, foamy, and a beautiful
  pale yellow color. It is a great accompaniment to roasted meat or
  chicken, or poached fish, and it is heartily recommended for boiled
  artichokes. Add another cup of chicken stock and serve this as a
  perfect first course soup.
  
  In a large mixing bowl, beat the eggs with a whisk until lemon
  colored and 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.  Serve immediately.
  
  Yield: About 2 cups
  
  From The Complete Book Of Sauces by Sallie Y. Williams