2 Yellow squash
400 g (14 oz) veal (minced)
1 small onion
2 tablespoon rice
1 egg
2 bunches fresh dill
3/4 cup (6 fl oz) 180 ml cups sour cream
1/2 stick (2 oz) 50 g butter
1 tablespoon flour
juice and grated peel of half a lemon
1 tablespoon vinegar
salt
400 g (14 oz) veal (minced)
1 small onion
2 tablespoon rice
1 egg
2 bunches fresh dill
3/4 cup (6 fl oz) 180 ml cups sour cream
1/2 stick (2 oz) 50 g butter
1 tablespoon flour
juice and grated peel of half a lemon
1 tablespoon vinegar
salt
method
1. Peel the Yellow squash, cut off the ends and scoop out the seeds.
2. Blanch for 5 minutes in salted water with a little vinegar then drain.
3. Parboil the rice and leave to cool.
4. Brown the minced veal and chopped onion in half the butter, stirring now and then.
5. Mix together the meat, rice and an egg.
6. Stuff the Yellow squash with this mixture.
7. Lay in a greased fireproof dish.
8. Fry the chopped dill in the rest of the butter, then add 100 ml (2 1/2 fl oz) water, salt and lemon peel and bring to the boil.
9. Bubble for 10 minutes then thicken with flour and cream mixed together.
10. Add the lemon juice and bring back to the boil.
11. Pour the sauce over the marrows and bake in a moderate oven (180 C/350 F) for about 20 minutes or until tender.
2. Blanch for 5 minutes in salted water with a little vinegar then drain.
3. Parboil the rice and leave to cool.
4. Brown the minced veal and chopped onion in half the butter, stirring now and then.
5. Mix together the meat, rice and an egg.
6. Stuff the Yellow squash with this mixture.
7. Lay in a greased fireproof dish.
8. Fry the chopped dill in the rest of the butter, then add 100 ml (2 1/2 fl oz) water, salt and lemon peel and bring to the boil.
9. Bubble for 10 minutes then thicken with flour and cream mixed together.
10. Add the lemon juice and bring back to the boil.
11. Pour the sauce over the marrows and bake in a moderate oven (180 C/350 F) for about 20 minutes or until tender.
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