Egg and lemon sauce (Avgolemono) from The Food and Wine of Greece: More Than 300 Classic and Modern Dishes from the Mainland and Islands of Greece by Diane Kochilas

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fish roe keftedes (Taramokeftedes); Stuffed artichokes (Anginares yemistes); Lamb fricassee (Arni fricassee); Goat fricassee (Katsikaki fricassee); Lamb with artichokes and dill (Arni me anginares kai anithon); Goat with artichokes and dill (Katsikai me anginares kai anithon)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute broth for panjuices

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