Prepare a stock by boiling slowly lean lamb, meat bones, or chicken with enough water to cover. Strain stock when meat is done. 1/2 hour before serving, boil stock and add rice or orzo. When orzo is done, reduce heat to simmer. In a bowl, beat eggs with 2 Tbsp. water and the lemon juice. Spoon broth into egg mixture STIRRING CONSTANTLY to prevent curdling. After adding about 5 Tbsp. broth to eggs, add eggs to the broth on the stove STIRRING CONSTANTLY. Remove from heat. It should be slightly thick. Serve immediately. I like this pretty "lemony", so I sometimes add more lemon. From archives of rec.food.recipes
Date: Tue, 31 Jan 1995 08:20:10 GMT
From: trev@wg.icl.co.uk (Trevor Hall)
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