Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           chicken stock -- fresh or canned
   2      tablespoons   butter
   2      tablespoons   flour
   2                    eggs
   1                    lemon -- juice only
   2      tablespoons   water
                        salt -- to taste
                        freshly-ground black pepper -- to taste

Preparation:

Heat the chicken stock and prepare the roux by cooking the 2 tablespoons of flour in the 2 tablespoons of butter for a few minutes. Thicken the stock with the roux. In a separate bowl whip the eggs, lemon juice and water together until frothy. Add the egg to the thickened stock, stirring constantly. Bring to temperature but do not boil, stirring all the time until thick. Salt and pepper to taste.