These can be a main dish or an appetizer, depending on the size of the
leaves. If you have grape vines in your yard, the best time of year
to pick leaves for stuffind is early June. Earlier, they'll be too
small; later, too tough. Use the leaves fresh, or preserve them in
salt water in tightly-closed jars. Or, you can buy preserved leaves
in the Imported Food section of most grocery stores.
To fill:
Place a leaf down flat, stem-end toward you. Place a heaping tb (more
or less) of filling near the base, and roll tightly, folding in the
sides. Bake 20-25 minutes on an oiled tray, covered, at 350°F. Top
with Lemon-egg sauce.
