The Parthenon Cookbook: Great Mediterranean Recipes from the Heart of Chicago's Greektown by Stagg Camille

Author:Stagg, Camille [Stagg, Camille]
Language: eng
Format: mobi, epub
Publisher: Agate Surrey
Published: 2009-03-01T07:00:00+00:00

1. In a small mixing bowl at medium mixer speed, beat egg whites until white and frothy, like a meringue. Whisk egg yolks in a separate small bowl until light in color. Continue beating egg whites while gradually adding the yolks; then add the lemon juice and the cornstarch, one at a time.

2. Vigorously beat the egg mixture while slowly adding one ladle of the stock at a time, continuing until all is incorporated.

3. Pour the sauce into a pan and keep warm over low heat. Serve warm with Dolmades.

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