Recipe#6663

Title: Avgolemono

From: Jack Roemer
Date: Sat, 22 Apr 1995 07:38:26 -0700 

   8      Cups          Chicken Stock
   1      Cup           Rice
   4      Whole         Eggs -- separated
   6      Tablespoons   Lemon Juice
                        Salt
Bring chicken stock to boil in a large pot. Add rice and simmer, covered, for 20
 minutes. Remove from heat. Beat egg whites till stiff, add the egg yolks, beat 
well. Slowly add lemon juice to eggs, beating constantly; slowly add 2 cups of t
he hot chicken
 stock, beating continuously till well mixed. Pour the egg mixture into the rema
ining chicken stock, stir well. Heat, but do not allow to boil. Serve garnished 
with lemon slices.