Dolmas

Ingredients

• a sufficient quantity of cold cooked lamb or mutton
• an equal amount of boiled rice
• as much milk or white stock
• the yolk of an egg
• lettuce leaves
• a sauce of milk, yolk of egg, parsley, and the juice of a lemon

Method

1. 1

   Chop fine a sufficient quantity of cold cooked lamb or mutton, add an equal amount of boiled rice, season to taste, and add as much milk or white stock blended with the yolk of an egg to make a thick paste.

2. 2

   Fill lettuce leaves with this, roll them up and cook in water or a little stock for 0.5 hour.

3. 3

   Drain them, arrange on a dish, and pour a sauce over them of milk, yolk of egg, parsley, and the juice of a lemon.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 30. The excerpt below is the record exactly as published.

DOLMAS. (Gk'eece and Turkey.) Chop fine a suflicient quantity of cold cooked lamb or mutton, add an equal amount of boiled rice, season to taste, and add as much milk or white stock, blended with the yolk of an egg, to make a thick paste. Fill lettuce leaves with this, roll them up and cook in water or a little stock for ^ hour. Drain them, arrange on a dish, and pour a sauce S2 With a Saucepan over the Sea over them of milk, yolk of egg, parsley, and the juice of a lemon.

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