Vine Leaves stuffed with Lemon and Eggs

Ingredients

 * 150 gr. pig salmagundi
 * 150 gr. veal salmagundi
 * 50 gr. Polished rice
 * 3 unions, finely grated
 * fennel, finely grated
 * a little grease, finely grated
 * vine leaves
 * 2 lemons
 * 4 soupspoons butter
 * 3 soupspoons
 * flour 4 yolk of eggs
 * garniture
 * salt
 * pepper

Directions

 * 1) Mix together in a bowl rice salmagundi, unions, fennel, salt, pepper, 50 gr. Cool water.
 * 2) Scald vine leaves. This mixture roll up in vine loaves.
 * 3) Put those inside a pot and insert 1 spoon lemon-juice and water till pour all the components. Bring to boil. Set aside.
 * 4) Melt butter and add flour. Add a little juice. Bring to boil.
 * 5) Mix the eggs and remaining flour. Simmer for few minutes.
 * 6) Serve with sauce and tomatoes garniture.