Egg And Lemon Sauce Food

STUFFED GRAPE LEAVES WITH EGG-LEMON SAUCE BY SY

Steps:

• GRAPE LEAVES DIRECTIONS: Sauté onions and celery with 1 tablespoon butter, until wilted In a big bowl add ground meat, onion and celery, rice, mint, parsley, pine nuts (optional) and salt & pepper; mix well!
• Remove grape leaves from the jar and open up onto a big plate.
• Remove one leaf (the bigger the better) and place onto a flat surface; with the shiny side down.
• Place a small amount of the filling toward the stem side of the leaf and then roll up (tuck in the left and right side as you roll) toward the top of the leaf.
• Make sure you do not put to much filling in each one.
• Then place them in a Corningware dish or sauce pan as noted below.
• In a large Corningware dish (or saucepan) grease the bottom with a little oil and then line the bottom with some of the smaller grape leaves.
• Place some of the smaller grape leaves in the dish/pan.
• Put into the dish/pan the rolled grape leaves and arrange in layers with each grape leaf close together.
• Add chicken stock, juice of 1 lemon, dry wine and remaining tablespoons of butter.
• In order to prevent the grape leaves from opening up during cooking, place a small flat Corningware plate on top of the grape leaves.
• Then place the Corningware glass cover upside down and onto the small flat plate.
• Cook, simmer on a low heat for about 1 hour.
• While cooling make the Egg-Lemon Sauce; See directions below.
• Place several grape leaves on a dish and then pour some of the hot Egg-Lemon Sauce on top.
• Serve with lemon wedges on the side.
• EGG-LEMON SAUCE DIRECTIONS: Lightly beat 2 egg yolks with 1/4 cup water.
• Squeeze juice from 2 lemons and add water for a total of 3/4 cup liquid.
• Add salt.
• Heat oil in a small pan and then add the cornstarch stirring; add a little of the lemon juice/water to prevent it from becoming lumpy.
• Next add a little of the lemon juice/water until smooth, then gradually add all the liquid and continue stirring until smooth.
• Remove from the heat for about 1 minutes.
• Then gradually add the beaten egg yolks stirring/whisk until smooth (Keep in mind that heating will cause the eggs to set, which you don't want to do).
• NOTE: The next day the grape leaves will taste even better, when heated up in a frying pan and then served with the Egg-Lemon Sauce.
• Or Microwave the grape leaves with some of the Egg-Lemon Sauces on top, prior to heating.

GREEK LAMB STEW WITH EGG AND LEMON SAUCE

Steps:

• In a casserole combine the lamb with enough water to cover, bring to a boil, skimming, and simmer 5 minutes. Drain.
• In a casserole set over moderate heat, heat oil until hot. Add onion, celery and carrot and cook, stirring occasionally, for 5 minutes, or until vegetables are softened. Add stock, water, cheesecloth bag, marjoram, reserved lamb and salt to taste. Bring liquid to a boil and simmer, partially covered, for 1 1/2 hours.
• Transfer lamb to a platter and strain cooking liquid. Return lamb and cooking liquid to casserole, bring liquid to a boil and add artichokes. Simmer, partially covered, 20 to 25 minutes, or until lamb and artichokes are tender.
• In a bowl whisk eggs until thick and light. Whisk in lemon juice and 1 cup of hot stock, a little at a time. Add egg mixture to casserole and simmer over moderately low heat, stirring, until lightly thickened. Do not boil. Before serving stir in fresh dill.

DOLMADES WITH EGG LEMON SAUCE

Steps:

• Soak grape leaves in cold water to remove brine. Drain and set aside. Heat 1 tablespoon olive oil or clarified butter in a medium saucepan. Sauté onions and green onions until translucent. Add fresh herbs and cook slightly. Set aside and cool. Combine beef and rice with remaining ingredients and season to taste.
• Fill each grape leaf with about 2 teaspoons of beef mixture. Roll up grape leaf, tucking in the ends. Tightly fit a layer of dolmades in the bottom of a medium saucepan. Layer the rest of the dolmades into the pot. Add just enough water to cover. Add remaining olive oil or clarified butter. Cover dolmades with a heavy plate. Cook over low heat for 45 minutes to one hour. Remove from saucepan. Reserve 1 cup cooking liquid.
• Whisk together yolks and lemon juice until well combined. In a separate bowl whisk egg whites until frothy. Slowly pour warm cooking liquid into yolk/lemon mixture while whisking quickly. Add frothed egg whites and combine. Pour mixture over warm dolmades and serve.

CELERIAC WITH EGG AND LEMON SAUCE

Steps:

• Cut away the knobbly skin of the celeriac and cut the flesh into 3/4-inch cubes. (It is a very hard root and you will need to use a big strong knife and quite a bit of force.)
• Put the celeriac cubes in a pan and barely cover with water. Add the juice of 1/2 lemon, some salt, and the sugar, and simmer, covered, for 15 to 20 minutes, or until just tender.
• Just before serving, beat the egg yolks with the remaining lemon juice in a little bowl. Beat in 2 to 3 tablespoons of the cooking water, then pour the egg and lemon mixture into the pan, stirring vigorously. Heat through, stirring constantly, but do not let it boil or the egg will curdle.
• Serve hot or cold with the sauce poured on top.

EGG AND LEMON SAUCE

Steps:

• Beat egg whites until stiff; add egg yolks and continue beating. Add lemon juice slowly. Beat constantly to prevent curdling. Dissolve cornstarch in 1/4 cup water; add to broth and cook over medium heat until it thickens. Slowly add hot stock to egg mixture, beating constantly. Sauce should be smooth and creamy.

COD IN EGG-LEMON SAUCE

Steps:

• Spread the onion, lemon, bayleaf, one-half teaspoon salt and peppercorns in a casserole. Add the water, bring to a simmer and cook for five minutes. Place the fish in the casserole, cover and simmer gently just until the fish turns opaque, about eight minutes. Remove the fish to a platter, cover with foil and keep warm.
• Strain the cooking liquid into a small sauce pan and bring to a boil. Cook until it is reduced to one cup.
• Beat eggs lightly. Combine the cornstarch and lemon juice and add to the eggs along with one-half teaspoon of salt.
• Slowly add the simmering stock to the egg-and-lemon mixture, stirring constantly until the sauce is thickened and smooth. Pour over fish and serve at once.

LEEKS WITH EGG AND LEMON SAUCE

Steps:

• Wash the leeks in running water, making sure you remove any dirt trapped between the leaves. Trim the root ends and the tough tops of the green leaves.
• Boil the leeks in salted water until tender, then drain, reserving 1 cup of the cooking water. Pour this cooking water back into the pan and bring to the boil.
• In a small bowl, beat the egg yolks and lemon juice with the sugar. Pour in a little of the hot cooking water and beat well, then pour the egg and lemon mixture into the pan, beating vigorously, for seconds only until the sauce thickens slightly. Be careful not to let it boil or it will curdle. Add a little salt, if necessary, to taste.
• Serve the leeks hot or cold with the sauce poured over.