Recipe - Avgolemono Sauce Ala The Dumpling Cookbook

3 Egg yolks
1 teaspoon Cornstarch
1 cup Chicken broth, heated, or
water
1 Lemon, Juice of
1 pn Cayenne pepper
Salt and pepper to taste
1 tablespoon Dill, fresh, chopped

1. Combine the egg yolks and cornstarch in the top of a double boiler. Beat
with a whisk until the mixture is light and frothy.

2. Add the hot broth or water, beating with a whisk all the time. Cook over
simmering water until the sauce starts to thicken. Never let this sauce
come anywhere near boilingit will curdle.

3. Add the lemon juice and cayenne. Correct the seasoning.

4. Garnish with dill and serve.

Typos by Brenda Adams adamsfmle@sprintmail.com
NOTES : Serve with Keftedes

Posted to MCRecipe Digest V1 #328

Recipe by: Maria Polushkin, The Dumpling Cookbook

From: Brenda Adams adamsfmle@sprintmail.com

Date: Tue, 03 Dec 1996 19:55:13 0800