Dolmas

Ingredients

• some rice
• a few finely-chopped herbs
• a little salad oil

Method

1. 1

   Parboil the rice, drain it, add herbs and salad oil, roll the mixture in young vine leaves, place in a saucepan with water and stock, and boil for about fifteen minutes.

2. 2

   Serve hot.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 37. The excerpt below is the record exactly as published.

dolmas, and serve with the following sauce : Beat up a couple of eggs, add the juice of half a lemon with enough water to make sufficient sauce, season, put into a saucepan, stir over the fire till it thickens, and pour over the aubergines. Dolmas Parboil some rice, drain it, add a few finely- chopped herbs and a little salad oil

Cook this with the app: pantry check, scaling, and the assistant.