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Stuffed Romaine Leaves with Avgolémono Sauce

kept byromagirl
recipe bySaveur

1⁄3 lb. ground lamb
1⁄3 lb, ground beef
1⁄3 lb. ground pork
1⁄2 cup toasted pine nuts
1⁄2 cup currants
1 tbsp. fresh dill, finely chopped
1 tbsp, fresh mint, finely chopped
1 tbsp. fresh parsley, finely chopped
1⁄2 tsp. ground cloves
1 tsp. ground cinnamon
1 cup cooked white rice
Salt and freshly ground black pepper
1 cup chicken broth
2 eggs
3 tbsp. lemon juice
1⁄2 tsp. cornstarch
2 heads romaine lettuce



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