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: email@example.com (Trevor Hall)
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|Serving Size: 1 Serving (4015g)|
|Recipe Makes: 1|
|Calories from Fat: 815 (36%)|
|Amt Per Serving||% DV|
|Total Fat 90.5g||121 %|
|Saturated Fat 26.4g||132 %|
|Monounsaturated Fat 38.8g|
|Polyunsanturated Fat 14.2g|
|Cholesterol 2215.8mg||682 %|
|Sodium 5667.2mg||195 %|
|Potassium 4327.7mg||114 %|
|Total Carbohydrate 202.1g||59 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 199.3g|
|Protein 154g||220 %|
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Calories per serving: 2279
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