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COLLECTION: Avgolemo
COLLECTION: Avgolemo
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Mon, 16 Aug 93 09:31:11 +0200
Contents
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Avgolemeno (Erik. A Speckman)
Kotosoupa Avgholemono (Egg-Lemon Chicken Soup) (Stephanie da Silva)
Soupa Avgolemono (Greek Egg-Lemon Soup) (Karen Mintzias)
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From: especkma@reed.edu (Erik. A Speckman)
Source: _The Way Yia Yia Did It_ from the Greek Orthodox Ladies
Philoptochos Society, Saint Sophia Greek Orthodox Church,
San Antonio, Texas.
AVGOLEMENO
==========
Ingredients:
-
1
7
2
2
-----------
/2 cup uncooked rice or orzo (rice shaped pasta, which I prefer)
-8 cup stock (I use chicken)
tblsp water
-3
eggs
juice of 1 lemon
salt and pepper to taste
Instructions:
-------------
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.
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http://www.cs.cmu.edu/~mjw/recipes/soup/mp-avgolomeno-coll.html (1 of 3) [12/17/1999 12:02:56 PM]
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