Food and Entertaining 201(Continued from previous page)
Place each leaf, shiny side down, on a fl at surface. Spoon
about 1 teaspoon of the rice mixture onto the centre of each leaf.
Roll the leaf with the mixure inside, tucking the ends in as you go.
Place the roll into the saucepan. Continue making more little rolls
and placing them into the pan until you have one layer of rolls.
Place lemons slices on top of this layer.
Repeat layering rolls and lemon slices. Invert a heat-proof
plate on top of the stuffed leaves to prevent the rolls from sliding
while cooking. Press the plate down gently. Pour in the boiling
water until it is about 1 inch from the saucepan rim. Cover and
simmer over low heat for 30 minutes or until the rice is tender.
The leaves should be tender but a bit chewy. Cool slightly. Arrange
the stuffed leaves on a platter. Sprinkle with lemon juice and
1 tablespoon of olive oil.
ØØØBechamel Sauce
Ingredients:
4 tablespoons butter
½ cup fl our
4 cups milk
white pepper
a pinch of ground nutmeg
½ cup shredded gouda cheese
½ cup shredded Gebna Roumi (Romano) cheese
2 eggs
Method:
Melt the butter in saucepan, then add fl our and brown. Slowly
add the milk, stirring constantly with a whisk until it becomes
creamy. Add the white pepper, nutmeg and cheeses, and continue
cooking until all the cheese is melted. Leave to cool. Beat the eggs
and add to the cooled mixture.
You can pour this mixture onto cooked macaroni, zucchini,
artichokes or browned aubergine before baking the dish.