Egg And Lemon Sauce For Soup - cooking recipe

Ingredients

2 eggs
juice of 1 lemon, strained
1 c. broth or stock

Preparation

Beat eggs until light and fluffy.
Add lemon juice and continue beating.
Then pour gradually, a tablespoon at a time, to the broth or stock.
Be sure to do this slowly and beat constantly so that the eggs will not curdle.
Pour sauce over the food and remove from fire at once and serve.