3 large eggs
1 juice of 1 lemon (about 1/4 cup)
1 1/2 cup well seasoned chicken stock
Directions
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
Servings: 6 servings
Avgolemono (Greek Egg & Lemon Sauce) Recipe brought to you by Recipe Ideas
Categories: Egg; Fruit; Sauce
The History of Recipes
Experts have proved the existence of recipes far back into antiquity, certainly as far back as the Egyptians, and quite possibly further than that. Interesting though that maybe, these, ancient records were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to experts are a few clay tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. As we move into Roman times around 25BC a roman called Apicius wrote a collection of documents describing recipes prepared by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were split into starters, main meal and desserts, something that is very familiar to us today. Aspicius describes how the ancient cooks made use of many herbs and spices, including a few you will know such as thyme, fennel and parsley. Moving on, we find a couple of interesting books which appeared in the 14th Century - a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, they are unconnected to the spicy food that appears on menues today, but rather descriptions of the types of meals served to the nobility of that time. Later, in the 15th century, people returning from the crusades brought back many foods and herbs from Arab countries, such as coriander, parsley, and rosemary. These new herbs and spices was responsible for an eruption in cookery books, some of which still exist in academic collections. By the advent of the 1900s, cookbooks are in great demand, mostly as a result of more people being able to read, people having more spare time and disposable income. Like it or not, the introduction of TV gave us TV cookery programs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Avgolemono (Greek Egg & Lemon Sauce) recipe.
