DOLMADES

• 1 kilo mince
• 1/2 kilo vine-leaves
• 1/2 tea-cups rice
• 1/2 tea-cup finely chopped parsley
• 2-3 chopped onions
• 5 level spoons butter
• 2 eggs
• 2 lemons
• 1 teaspoonful cornflour
• salt, pepper, water

Wash the vine leaves thoroughly and toss them in boiling water, making sure they do not disintegrate. Spread on a work surface. In a bowl mix the mince, the rice (wellwashed), the onion, the parsley, salt and pepper and the whites of the eggs. When well mixed, spread a little on the ragged edge of each vine-leaf amd roll into a little sausage. Put your "dolmades" into a large saucepan and cover with hot water, butter and a little more salt. Cover with a plate to keep them in place. Simmer until about 1 1/2 cups of sauce are left, and remove from the heat. Beat the egg-yolks, add the lemon juice and the cornflour, then add the sauce from the pan. Mix, and pour over the "dolmades". Let stand over low heat until the sauce has thickened and serve.