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
Written recipes as a concept can be tracked way back into the far past, in fact as far back as the Egypt of the Pharoahs, and possibly even further than that. Having said that, mostly, these early recipes were just very simple hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of stone tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. As our culinary historical trip moves to more modern times we have some interesting books published in the 14th Century ; one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the indian curry that appears on menues today, but instead recipes for the types of food enjoyed by the rich people of that period. Over the following few centuries, the upper-class families of Europe strove to offer the most extravagent banquests, and as a consequence, cooks and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the 19th century that fine cooking and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, trying out, and recording the recipes of their peers. By the arrival of the twentieth century, cooking books are greatly in demand as a result of more people being able to read, people having more spare time and being a little richer. |
We hope you enjoy this Avgolemono (Greek Egg & Lemon Sauce) recipe.
