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« The Fishy Tale of Bœuf à la Bourguignonne | Main | Did Burns Know the Neep? »

January 26, 2011

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ken Albala

Hey Adam, What coincidence, once again. I just made this recipe and intend to put it my next cookbook, and my first reaction upon tasting it, was that it's so much like an egg lemon soup as well as other dishes my grandmother used to make. (That side of the family was from Northern Greece.) SO cool. Great to see you're keeping busy here.

Adam Balic

Hi Ken, great to hear from you. Its funney you should mention is as my interest in these dishes was initiated after I made some older English versions and thought how similar they were to Avgolemono in flavour.

If you are recreating recipes, could I suggest trying some of the English versions of chicken pie that add gooseberries as well as the sour sauce. Those are really delicious.

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