Yaprakia (Dolmas of Lettuce)

Ingredients

• a large lettuce
• one-and-a-quarter pounds of forcemeat
• a small quantity of chopped onion
• a handful of sifted breadcrumbs
• two or three tablespoonfuls of minced mushrooms
• a little minced parsley
• ten ounces of rice

Method

1. 1

   Prepare lettuce leaves, make forcemeat with bacon, mutton, eggs, onion, breadcrumbs, mushrooms, and parsley.

2. 2

   Wrap forcemeat in lettuce leaves, place in a saucepan, season, and add melted butter and broth.

3. 3

   Cook until reduced.

4. 4

   Boil rice, finish with butter and parmesan, layer with dolmas, and pour lemon sauce over.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 83. The excerpt below is the record exactly as published.

Yaprakia. (Dolmas of Lettuce.; Strip the leaves off a large lettuce, wash thoroughly, put them into a saucepan of warm salted water. Take them out, plunge into cold water, and dry them. In the meantime prepare one-and-a-quarter pounds of forcemeat, using an equal quantity of finely chopped 189 BANQUETS OF THE NATIONS fat bacon and lean mutton, two eggs, a small quantity of chopped onion, a handful of sifted breadcrumbs, two or three tablespoonfuls of minced mushrooms, and a little minced parsley. Divide this into pieces about the size of a walnut, wrap them up separately in pieces of the leaves, put them close together in a saucepan, sprinkle well with salt, pour over a little melted butter, and add broth to half their height. Cover them over, and cook until the liquor is reduced to a glaze, then remove the pan to the side. Boil in stock ten ounces of rice

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