Time 1h30m Yield 50 meatballs, 6 serving(s) Number Of Ingredients 15 Steps:
Put bread and ground beef in a bowl, and mix and knead thoroughly. Add rice, parsley, celery, mint, oregano, olive oil, salt, and pepper, and mix well. In a soup kettle, bring about 2 qt water to a furious boil. Keeping the water boiling, shape the meat into little round balls (about the size of walnuts) and gently drop them into the boiling water. Continue boiling for about 1/2 hour, and then set aside. Beat the whites of 3 eggs until frothy, but not stiff and shiny. Constantly beating, add the yolks until well mixed. Still beating add the lemon juice drop by drop. Bring butter and broth to a boil. Add this to the egg-lemon mixture, beating continuously. Place over VERY low heat, stirring in a S or X pattern (stirring round& round will cause sauce to curdle) until froth is almost broken down and sauce thickens. Serve hot.
Time 50m Yield 4 servings Number Of Ingredients 12 Steps:
Put the veal in a mixing bowl. Heat one tablespoon of the butter in a skillet and add one-half cup of the onions. Cook, stirring, until wilted. Add this to the veal. Add the bread crumbs, half of the dill, the nutmeg, salt and pepper to taste. Blend well. Shape the mixture into 28 balls of equal size, each about two inches in diameter or slightly less. Heat two tablespoons of butter in a casserole and add the remaining onions. Cook briefly until wilted. Add the veal balls and cook, turning gently to brown lightly. Add the broth and bring to the boil. Cover and let simmer about 10 minutes. Meanwhile, beat the eggs with a wire whisk in a bowl until well blended. Add the cornstarch and continue beating until thoroughly smooth and blended. Beat in the lemon juice. Pour one cup of the liquid from the meatballs into the egg mixture. Beat to blend. Pour this blend into the meatballs with their liquid and stir. Cook over gentle heat until thickened. Sprinkle with the remaining dill and serve.
Time 2h Number Of Ingredients 8 Steps:
Heat oven to 200C/fan 180C/gas 6. Set the leg of lamb into a roasting tin. Season with a little salt and plenty of black pepper. In a bowl, mix together the mustard and plain flour to a smooth paste. Spread it all over the lamb. Roast for 20 mins, then reduce the heat to 160C/fan 140C/gas 3 and cook for a further 1 hr 20 mins. Remove the lamb from the oven and leave to stand, covered in foil, for 15 mins. For the sauce, mix together 2 tbsp cold water and the cornflour to make a smooth paste. Beat together the egg yolks and lemon juice in a small saucepan and add 2-3 tbsp of the hot stock, whisking well. Stir in the cornflour paste and heat gently. Pour over the rest of the stock, then over a low heat stirring constantly, cook for 7-10 mins until the sauce has thickened. Do not boil. Add the spring onions, adjust the seasoning to taste, and serve hot with thin slices of the lamb.
Time 37m Yield 7 serving(s) Number Of Ingredients 11 Steps:
In a large bowl mix the meat, rice, onion, parsley, dill, oil and salt and pepper to taste. Mix very well and shape into 1" balls. In a large pot add the stock or water along with the butter and bring to a boil. Add the meat/rice balls and cook at a simmer for about 30 minutes. If the soup is too liquid, take the flour and 1 teaspoon butter and mash together, add to the soup and simmer 1-2 minutes , this will thicken the soup. In a medium bowl beat the eggs and add the lemon juice, and slowly trickle 2 ladle full of broth to temper the eggs (beating constantly to prevent the eggs from scrambling.) Add to the soup.
