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1990-02-25
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972b
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38 lines
Meatballs with egg Lemon Sauce
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2 lbs ground beef, lean
4 T parsley, chopped
1 onion, grated
1 clove garlic, minced
2 t mint, chopped
1/4 cup long grained rice
1 t salt
pepper to taste
2 cups beef stock
Mix meat, parsley, onion, garlic, mint, rice, salt, pepper,
and 1/2 cup beef stock together. Shape into balls and roll
in flour.
Heat remaining beef stock. Add meatballs. Cover. Simmer
until rice is tender (approximately 35 to 40 minutes).
Make egg lemon sauce. Pour over meatballs.
EGG LEMON SAUCE
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3 eggs, seperated
juice of 2 lemons
1 cup broth or stock
1 T. cornstarch
Beat egg whites until stiff. Add egg yolks. Continue
beating. Add lemon juice slowly. Beat constantly to prevent
curdling.
Thicken broth or stock with cornstartch dissolved in a
small amount of water. Slowly add hot stock to egg mixture,
beating constantly. The mixture should be smooth and
creamy.