Posted by Lisa UK July 99
Pork with Egg and Lemon Sauce (Hirino me Avgolemono)
2 oz. butter
2 lb. cubed leg of pork
1 bunch spring onions(scallions), finely chopped
1 tbs. plain flour
salt and pepper
1 tbs. parsley chopped
2 cos lettuces blanched
Juice of 2 lemons
3 egg yolks beaten
1 pint chicken stock, hot
Melt the butter and fry the pork in it until sealed. Do not brown.
Add the spring onions and thicken with the flour. Season well with salt and pepper.
Add the parsley and mix well.
Pour in the stock, enough to cover and then simmer for 40 minutes.
Chop the cos lettuce into large sections and add to the pork.
Add the juice of the lemons to the egg yolks and beat well.
Take some of the hot stock and add to the egg mixture. Mix very well.
Take the pork off the heat and allow to sit for a minute. Add the egg mix to the pork slowly and stir constantly.
Cook over a low heat, stirring, for 1 minute and then serve.