Egg-lemon
sauce (Greece) By Chef Raghu
1 Eggs
20ml Lemon
juice
100ml
Chicken broth
Salt
to taste
20gm White
pepper
Beat
eggs in sauce pan gradually blend in lemon juice, slowly add hot chicken broth,
beating constatntly, add salt pepper, cook over low heat 6 minutes or until
thickened stir constantly do not boil. Serve with broccoli, asparagus, green
beans, artichoke hearts.
