Ingrediënts: Heart, lungs, liver and intestines of a young lamb. 3 tablespoons butter. 5 table spoons rice. 7 spring onions, chopped. Dill, salt and pepper.2 eggs. Juice from 1 large lemon.
Wash thoroughly lungs, heart and liver. Turn intestines inside out, with a pencil, under tap. Rub with salt and lemon juice. Rinse. Put offal in a deep pan, add 8 cups of water, and boil for about hlaf hour, skimming. Drain offal, keeping stock aside, and finely chop it. Heat butter and stir in onions, offal, dill, salt an pepper. Add stock and let simmer for about half hour. 15 minutes before serving, add rice. When cooked, remove fromheat. Beat eggs, adding lemon juice and 1 cupstock. Pour sauce, stir and serve at once. Menu for 6-8 servings.go back to list