Recipe - Keftaides Fricase (Meatballs Fricassee)

MEATBALLS
1 cup White bread, crusts trimmed
2 pound Lean ground beef
3 tablespoon Onion, chopped
1 tablespoon Parsley, chopped
1 tablespoon Mint, chopped
2 Eggs, separated
Salt & pepper to taste
Flour
Oil or butter for frying

THE SAUCE
1/3 cup Butter
3 bn Scallions, white part only
Cleaned & chopped
One half cup White vinegar
2 cup Hot water
One half cup Cold milk
1 tablespoon Cornstarch

Wet the bread with cold water and squeeze out the excess; mix well with
the chopped meat. Add the onion, parsley, mint, egg whites, salt & pepper.
Shape meatballs, flour lightly; fry in fat.

TO MAKE SAUCE, brown the butter in a saucepan; add scallions; saute
until golden. Add vinegar and water, cook until only half the liquid
remains. Beat egg yolks very thoroughly in bowl. In another bowl, mix
cornstarch in milk, add this mixture to the egg yolks, then blend in some
liquid from the pot, beating all the while. Pour egg mixture over
meatballs, shaking pot gently until sauce thickens.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini