A forgotten, delicious dish from grandma's times
Saute the meat in hot oil and remove.
Saute the onion over low heat, the spring onion only the white and the carrot in large slices for 10 minutes.
Place the meat back in again and after the temperature rises add the wine.
Add water almost to cover it and cook over low heat until the meat is well softened.
Season with salt and pepper towards the end of the boiling.
Add the shoots and simmer for another 10 minutes
Mix the flour with the water and the lemon and let it stand for 10 ΄.
Beat yolks and egg whites separately.
Pour the meringue in the yolks and incorporate it.
Mix the eggs in the water with the flour.
Add the hot broth little by little to the eggs and once the eggs cook put the mix back in the pot.
1½ to 2 kg goat kid cut into portions
200 ml olive oil
80 ml white wine
8 spring onions, finely chopped only the white part
2 onions finely chopped
2 sliced carrots
Freshly ground pepper
450-500 g vine shoots
For the lemon egg sauce
2 lemons (juice) and zest of one
3/4 glass of water (150 ml)
1 1/2 tablespoons flour (30 g)