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Stuffed Romaine Leaves With Avgolémono Sauce

By Saveur


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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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