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| Yourvalakia
Meatballs with Egg-Lemon Sauce Egg-Lemon Sauce is found traditionally in Greek cooking, but was certainly a welcome solution to Romianote cooks when they wanted to replace a dairy sauce like a b?chamel to go with a dish containing meat. 1 3/4 pounds chopped meat (beef) 1/2-cup rice 1/2-cup onion, chopped 3 tablespoons parsley, chopped 2 eggs, separated Salt and pepper to taste 1/2-cup margarine 2-3 lemons, juice only Preparation: Mix together meat, rice, onion, parsley, egg whites, salt and pepper Shape into meatballs about the size of a walnut. Melt margarine in large pot; place meatballs in pot, add enough water to cover; cook over med heat (45 minutes to 1 hr.) Simmer until only about 1 cup of liquid remains. I usually put a large plate inside the pot to keep the yourvalakia down - be carefull when you remove it. Beat egg whites well; add egg yolks, continue beating for 1 minute and add the lemon juice Mix thoroughly. Slowly add some of the hot liquids from the pot, beating all the while. Pour this mixture back into the pot and shake pot gently over very low heat unit the sauce thickens. Do not boil again. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |