A very special soup
Boil the offal for 10 minutes after it has been thoroughly washed.
Finely chop the onions, spring onions, parsley and dill
Cut the lettuce
Remove the larynx from the offal and cut it into small pieces.
In a hot saucepan place the olive oil and butter
Once the oil is hot, add the offal
Saute for 3 to 5 minutes and add pepper.
Add the dried and green onion
As soon as the onions wither deglaze with the wine
Once the alcohol has evaporated add the broth in which the offal boiled and equal amount of water
Add the parsley and half the dill
Boil with the lid closed for 30 minutes
Add salt, pepper, rice and lettuce.
Boil until the rice is soft, about 12 minutes
Prepare the egg and lemon sauce just before serving.
Beat the egg whites into a meringue and the yolks separately.
Incorporate the yolks gently into the meringue.
Add the lemon juice, stirring gently.
Gradually add broth from the soup to the eggs to raise the temperature very slowly
Pour the egg and lemon sauce into the pot and stir gently
Add the rest of the dill
1 kg lamb offal
30 ml olive oil
30 g butter
600 g romaine lettuce
1 bunch of fresh onions finely chopped (160 g)
2 onions finely chopped (200 g)
1 cup dill, finely chopped (80 g)
½ cup parsley, finely chopped (40 g)
juice of 1-2 lemons
100 ml dry white wine
100 g long grain rice
1 liter of water
750 ml of the broth from the cooked giblet stock