Avgolemono 2

      3 lg Eggs                  1 1/2 c  Well Seasoned Chicken Stock
      Juice Of 1 Lemon
      (About 1/4-cup)

  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.