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
We are able to track the history of `recipes` way back into ancient history, certainly as far back into recorded history as pharonic Egypt, and quite possibly further than that. In practice though, sadly, these ancient cookbooks were just very simple hieroglyphic instructions for food preparation.
Fascinatingly, the oldest recipe discovered, according to food historians are a few tablets in 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 drinkers feel wonderful and blissful. Progressing into The time of the romans 25BC a roman called Apicius created a few documents describing recipes prepared by wealthy roman citizens. In his publication, Apicius recounts how the meals were divided into hors d`oeuvres, main course and afters, something that is very familiar to us today. This early Roman chef tells us how the chefs of Roman times made use of many different aromatic flavours, including some that we all recognise such as bay, fennel and parsley. In the 15th century, people returning from the crusades brought us many foods, spices and herbs from the holy land, such as coriander, basil and rosemary. The introduction of these new herbs and spices created a torrent in manuscripts on cooking, some of which still exist in private libraries. Over the next few centuries, the upper classes competed with each other to offer the best banquets, and consequentially cooks and their recipes could command a high salary. Even so, it wasn`t until the nineteenth century that cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, trying out, and writing down recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, cookery books are in great demand, due to better eduction, people having more spare time and having more money to spend. The introduction of television gave us TV cookery programs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Avgolemono (Greek Egg & Lemon Sauce) recipe.
