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Lentil Sarmas

1/2 cup parboiled lentils 1/2 cup rice 1/2 cup chopped ham 1/2 cup chopped veal 1 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon powdered coriander seed. 12 grape leaves 2 egg yolks 1 tablespoon tarragon vinegar Mix first seven ingredients; scald the grape leaves; form the meat mixture into rolls and roll in the wilted leaves, tie and stew in just enough water to keep them from browning. Cook for about forty minutes. Serve with a thickened sauce made from the stock in which they were boiled, adding the well beaten yolks and a tablespoon of tarragon vinegar.