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| DOLMADES | |||||||||||||||
| "STUFFED GRAPE LEAVES" | |||||||||||||||
| 1# ground lamb 1/3c.rice 1 egg 2T. parsley 2T. mint leaves 1 chopped onion |
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| 1/2c.chopped celery 1/4c.butter 3c.+ chicken broth salt & pepper 40 grape leaves |
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| Mix 1st 5 ingredients. Saute onion & celery in butter. Add to meat mixture Add 1/2c. broth and s & p. Rinse and boil grape leaves 5 minutes; drain. Place 1T. of meat mixture in leaf, fold in 1/2, fold over edges and roll. Place in layers in pan; cover w/remaining broth. Cover pan. Simmer on top of range for 1 hour. Serve with Avgolemone Sauce. Recipe follows. |
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| AVGOLEMONE SAUCE | |||||||||||||||
| 3 eggs 1/2c chicken broth 1 lemon 2T. flour |
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| Beat eggs, juice from lemon, chicken broth and flour. Mix to a paste adding a little water if needed. Remove Dolmades from pan, add enough broth to liquid to make 2c.Stir in paste.Gradually add hot broth to egg mixture, stirring constantly. Return to heat and cook until thickened, stirring constantly. Pour over Dolmades and Serve. |
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