Avgolemono from The Complete Guide to Traditional Jewish Cooking by Marlena Spieler
Egg and lemon mixed together and then cooled to make a creamy sauce, has long been a traditional favourite of Jews throughout the Mediterranean. This is a tradi
Ingredients
- 115 g/4 oz/½ cup orzo pasta
- 3 eggs
- 1.75 litres/3 pints/7½ cups chicken stock
- lemon slices, to garnish
- salt and ground black pepper
- juice of 1 large lemon
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