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See below ingredients and instructions of the recipe
1/2 lb Lean venison or lamb,
Ground twice
1/2 c Cooked rice, ground wheat
Or bulghour
1/4 c Finely chopped onion
1/4 c Finely chopped parsley
2 cn Condensed chicken broth
(10-1/2 ounces each)
2 cn Water
1/3 c Lemon juice
2 Eggs
Salt, pepper
Combine first four ingredients. Shape into 3/4-inch balls. Heat
broth and water to the simmering point. Add meatballs; simmer 15 to
20 minutes. In a soup tureen, beat lemon juice and eggs until smooth.
Gradually beat in hot broth. Add meatballs last. Season to taste
with salt, pepper.
Adaption from recipe by George Mardikian, Omar Khayyam's Restaurant
Campbell's Great Restaurants Cookbook, U.S.A. Electronic format
courtesy of Karen Mintzias Submitted By KM#SALATA.COM (KAREN
MINTZIAS) On 23 NOV 95 232235 -0800
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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