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1
Mix all the ingredients for the filling.
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2
Pick out the smallest leaves in the jar and set aside. Use some of these leaves to place a single layer on the bottom of a 2-quart dutch oven.
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3
Cut the stems off the grape leaves.
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4
Place a leaf on the counter, bottom side up, stem end toward you.
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5
Place 1 teaspoon of the filling in the center of the leaf. Fold the stem end over the filling, then fold the sides over to secure the filling, then roll from you toward the tip of the leaf.
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6
Do not wrap too tightly as the rice will expand as it cooks.
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7
Place the rolled leaves on top of the single layer in the bottom of the pot.
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8
Cover them with a layer of unrolled leaves, then add another layer of rolled leaves. Continue layering stuffed leaves and then top with the remaining unrolled leaves.
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9
Place a medium plate over the top of the leaves as a weight.
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10
Mix the chicken stock and lemon juice for the broth and pour over the leaves in the pot.
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11
Cover and bring to a light simmer. Cook 1 hour.
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12
Remove the pan from the heat and allow it to cool for 1 more hour. Do not remove the lid or the leaves will darken.
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13
Serve warm with Egg-Lemon Sauce on top.
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14
Egg Lemon Sauce.
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15
Heat chicken stock in a saucepan.
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16
In a separate pan, melt butter and mix in flour.
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17
Add butter/flour mixture to stock to thicken.
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18
Whip eggs, lemon juice and water together in a bowl until frothy.
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19
Add egg mixture to thickened stock, stirring constantly.
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20
Warm the mixture, but do not boil, continuing to stir until thick.
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21
Add salt and pepper to taste.
