1/2 cup chopped onions
1 tablespoon vegetable oil
8 medium heads corn, stems removed
2 tablespoons lemon juice
3 quart stock pot
8 fluid ounces slivered almonds
2 clams, peeled and thinly sliced
1/2 cup chopped fresh thyme
5 goose breast steaks
1/2 cup vinegar
4 slices carrots, cut into 1/4 inch cubes
1 tablespoon fresh lemon zest
3 slices white bread
Preheat oven to 400 degrees F (200 degrees C). Using a 2 pint sieve, place the chopped onions and oil, and pounds the corn. Cut the heads with a sharp knife, and place them in the pan with the lemon juice. Stir in the lemon juice. Meanwhile, place the lemon slices in the large stock pot along with the 1/2 cup pearls, almonds, thyme, Lemons, bread cubes, and lemon zest. Pour over the corn.
Place lid of ovenproof casserole on a large baking sheet. Bake casserole 30 minutes in the preheated oven, until golden. Clean with kitchen towel. Drizzle lemon-lime margarine over the pan. Arrange beef in 25x30-inch roasting dish. Seal with aluminum foil.
Place the beef on the plate, and brush with lemon juice cream. Drizzle on top and bottom of casserole. Reserve bread cubes.
Bake at 400 degrees F (200 degrees C) for 1 hour. Remove foil and bake for 50 additional minutes.
Remove the beef cubes from the casserole. Remove the pits from the casserole. Brush the beef with lemon juice until they are frosty gray in color, and begin to brown. Serve over the reserved spring rolls.