noun Greek Cookery.
a soup or sauce made with beaten eggs, lemon juice, and usually chicken broth.
Origin: 1960–65; Modern Greek augolémono,
equivalent to augó, abgó
egg (pronunciation avγó
), classical Greek tò ōión
the egg, plural tà ōiá
), altered by fusion of article and noun, v
filling vocalic hiatus, merger of singular and plural forms, and separation of the article as t’
variant (in compounds) of lemóni
lemon < Italian limone