Title: Keftaides fricase     (meatballs fricassee)
 Categories: Meats, Main dish, Greek
      Yield: 6 Servings
 
MMMMM-------------------------MEATBALLS------------------------------
      1 c  White bread, crusts trimmed
      2 lb Lean ground beef
      3 tb Onion, chopped
      1 tb Parsley, chopped
      1 tb Mint, chopped
      2 ea Eggs, separated
           Salt & pepper to taste
           Flour
           Oil or butter for frying

MMMMM-------------------------THE SAUCE------------------------------
    1/3 c  Butter
      3 bn Scallions, white part only>>
           Cleaned & chopped
    1/2 c  White vinegar
      2 c  Hot water
    1/2 c  Cold milk
      1 tb Cornstarch
 
     Wet the bread with cold water and squeeze out the excess; mix well
  with the chopped meat.  Add the onion, parsley, mint, egg whites,
  salt & pepper. Shape meatballs, flour lightly; fry in fat.
  
     TO MAKE SAUCE, brown the butter in a saucepan; add scallions; saute
  until golden.  Add vinegar and water, cook until only half the liquid
  remains.  Beat egg yolks very thoroughly in bowl. In another bowl, mix
  cornstarch in milk, add this mixture to the egg yolks, then blend in
  some liquid from the pot, beating all the while. Pour egg mixture over
  meatballs, shaking pot gently until sauce thickens.