Preparation:
remove and discard stems from leaves blanch in boiling water for 2 minutes, drain spread out onto a platter or other flat work surface heat oil in a skillet, over a moderate flame add onions and saute for 8-10 minutes, until golden add rice, heat and stir until lightly browned add 2 cups water, parsley, dill, and mint-mix well season to taste with salt and pepper bring to a boil, reduce heat, and simmer for 5-7 minutes, until rice is about half cooked-drain well, reserving liquid place a leaf, shiny side down, onto worksurface place a tablespoon of filling onto the center of the leaf, fold in the sides, and roll toward the point to seal line the bottom of a large saucepot with grape leaves place into a pot, seam side down, and pack tightly separating layers with grape leaves pour in one-third of lemon juice and reserved liquid add just enough water to cover weight down with a plate and cover tightly simmer for 45 minutes, over a medium-low flame, until just a small amount of liquid remains remove to a chafing dish, reserving 1 cup liquid combine cornstarch and milk-mix well in a separate bowl, beat together egg yolks and lemon juice gradually beat in milk mixture and 1 cup reserved liquid pour into a saucepan and place over a low flame heat and shake for 2-3 minutes, until cooked and slightly thickened pour over dolmathes serve hot |
