Categories: Sauces, Cheese/eggs, Fruits, Greek 
      Yield: 6 servings 
  
      3 lg Eggs 
           Juice Of 1 Lemon (About 1/4 
           -cup) 
  1 1/2 c  Well Seasoned Chicken Stock 
  
  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