Dolmathes

1 Mix lamb, onions, parsley, rice, egg whites and mint.
2 Rinse, drain, and separate grape leaves.
3 Cover bottom of saucepan with leaves to make rolling easier.
4 Place one teaspoon filling on bottom of leaf.
5 Fold over, fold in sides, and roll up.
6 Repeat until all filling is used.
7 Place closely together in layers (first one direction, then the other) in saucepan.
8 Add 2 quarts of broth to cover rolls.
9 Put small plate over rolls to hold down.
10 Cover and simmer gently for one hour.
11 Remove rolls to serving platter.
12 Make the sauce:.
13 In a sauce pan, mix cornstarch with small amount of broth until smooth.
14 Slowly add remaining broth while stirring.
15 Add lemon juice.
16 Beat 2 eggs and 2 reserved egg yolks.
17 Slowly add egg mixture to broth, continuing to stir.
18 Stir over low heat until thickened.
19 Serve over rolls.