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Egg and Lemon Sauce

Ingredients:

• 1-2 cups broth from soup or liquid from entree
• 2 eggs
• Juice of one lemon
• a little flour

Preparation:

Mix the flour with the lemn juice. Beat the eggs in a bowl. When they are well beat, add the lemon and flour mix (keep beating). Add the broth or other liquid little by little while you keep beating. Pour the egg and lemon sauce in the pot of soup or food and stir well.

Notes:
Remove the pot from the heat before pouring in the egg lemon sauce. The food must be hot when you pour the sauce in, but it should not keep boiling.
If you would like the sauce to be thinner, omit the flour.

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