Swiss Chard Roulades with Lemon Sauce

This is a good recipe for the vegetarians and dieters in our family; it's fast and easy cooking--great for summertime. Bets

Ingredients:

• 12 large Swiss chard leaves with stalks removed
• 2 tbl oil
• 1 onion, chopped
• 1 carrot, grated
• 4 oz. sliced mushrooms
• 2 1/2 c. stock
• 1/2 c. long grain rice (I like basmati, of course)
• 4 tbl red lentils
• 1 tsp oregano
• ground black pepper
• 3 1/2 oz. soft cheese with garlic in it (can be purchased in cheese sections)

  Sauce:

• 3 tsp flour
• juice of one lemon
• 3 eggs, beaten

Instructions:

1. Dip the chard leaves in boiling water until they wilt a little; drain and pat dry.
2. Heat the oil and lightly fry the onion, carrot and mushrooms for 5 minutes and then pour in the stock.
3. Add the rice, lentils, herbs and seasoning. Bring to a boil, cover and simmer for 15 minutes. Remove from heat and stir in cheese.
4. Lay the chard leaves out flat and spoon some filling onto them. Roll them up or fold them over to make a roulade. Place them in a greased pan with a little of the liquid from dipping the chard.
5. Cover with foil and bake 30-45 minutes until leaves are tender.
6. Remove from oven and drain off any excess liquid. Serve with lemon sauce.

   Sauce:

   -Blend the flour with cold water to a runny paste and whisk in some hot stock together with the lemon juice. Beat the eggs and slowly pour into the hot stock, whisking well as you go. Return to stove on the lowest heat and stir until smooth and thick. Do not boil the sauce or it will curdle. Pour over the roulades just before serving.

   Or a calorie-laden lemon sauce from Brennan's Restaurant in New Orleans:

   -In the top half of a double boiler, beat 4 egg yolks and stir in 2 tbl lemon juice. Cook very slowly over low heat. Add 2 sticks of butter, a little at a time, stirring constantly. Add some salt and pepper. Continue cooking slowly until thickened.
   This is a pretty fail-proof hollandaise sauce and can be used over eggs for Eggs Benedict, etc.