AVGOLEMONO SOUP

3 cups chicken stockolemono-

1/3 cup white rice

Kufta (meatball-recipe below)

1 teaspoon parsley flakes

3 tablespoons lemon juice

2 egg yolks

Brink stock to boil in a large saucepan.  Add rice and Kufta.  Simmer covered 20 minutes.  Add parsley.  Combine lemon juice and egg yolks, beat thoroughly.  Add 1 cup soup gradually to yolk-juice mixture, stirring constantly.  Return to soup and simmer, stirring constantly, until egg is cooked, about 1 minute.  Serve at once.

KUFTA

1/2 pound ground lamb

1/4 pound ground beef

1/4 cup dry bread crumbs

1 egg youlk

1 small onion, finely minced

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon allspice

2 tablespoons chopped parsley

1 tablespoon cooking oil

Combine all ingredients, except oil.  Form into tiny balls, the size of large marbles.   Use wet hands to make balls more easily.  Heat oil and add meatballs.  cook over low heat until done.  Drain well and add to soup.  Store in a container with a tight-fitting cover until used.  Make 28 tiny meatballs.

SHRIMPS TASSIA

4 tablespoons butter or margarine

2 1/2 pounds shrimp, shelled and deveined

1 cup sliced fresh mushrooms

2 onions, finely chopped (1 cup)

1 small carrot, finely chopped

1 clove garlic, minced

2 sprigs parsley

1 bay leaf

1/4 teaspoon thyme

3 tablespoons ketchup

1/4 cup warmed brandy

1/4 cup heavy cream

croutons

Melt butter in large skillet, add shrimp, mushrooms and 1/2 cup chopped onion.  Saute over moderate heat until shrimp are pink and onions wilted.  Transfer to a warm dish.  Add remaining vegetables to skillet, saute until slightly soft.  Add bay leaf, thyme, ketchup and wine.  Add shrimp to sauce and bring to a simmer.  Add warm brandy and flambe.  When flame goes out, stir in heavy cream.  Heat thoroughly and served garnish with croutons.  Makes 8 servings.