Stuffed Grape Leaves With Egg & Lemonsauce (Dolmathis)

Directions

1. Rinse grape leaves in cold water and drain. If using canned leaves, rinse in warm water and drain.Mix grnd meat of your choice with all ingredients, except butter and egg lemon sauce. Place a tablespoonful of the filling on the stem end of the leaf (being sure the shinny side is face down), fold over sides and roll up lightly to make a little roll about 2 inches long and 2/3 inch wide. Continue till all the filling is used.
2. Place bundles closely together in layers in a heavy saucepan, seam side down. Add in butter, extra virgin olive oil, 3 cups boiling water and 1 tbsp lemon juice. Put a plate on top of the bundles to prevent them from unrolling.
3. Cover and cook over very low heat for about 1 hour or possibly till water is absorbed.
4. Serve hot with a sprinkle of lemon juice, lemon flavored yogurt or possibly Egg and Lemon Sauce.
5. Heat butter or possibly extra virgin olive oil in small pan. Stir in flour till smooth. Add in stock and cook over low heat, stirring constantly till mix boils. Place over hot, not boiling water.In small bowl, beat egg yolks with lemon juice. Slowly beat in a couple tbsp of the hot mix and add in this to the rest of the mix (in double boiler), stirring constantly for about 2 to 3 min. (Double boiler is not necessary if you are cautious and have a heavy clad pot -low heat.) Remove from heat; stir in 1 tbsp minced parsley or possibly fresh mint.