Lentil Rolls

The text as printed breaks off mid-sentence, and the ingredient list omits the lentils themselves even though the method calls for them. What follows is what a cook needs to know to work from the fragment.

• The recipe is incompleteThe instructions stop after "Mix the ham, chicken," so there is no filling assembly, no rolling method, and no cooking time or temperature. Treat this as a formula to be reconstructed rather than followed line by line.
• Missing lentil quantityLentils are absent from the list but required in the method. Given the half-cup measures of rice, ham and chicken, half a cup of dry lentils is the proportion that matches; the original does not say, so this is inference, not conversion.
• "The preceding recipe"The cross-reference is presumably to the entry immediately before, which covered both the lentils and the rice; that page is not reproduced here, so its directions are unknown. In practice: simmer brown or green lentils in unsalted water 20-25 minutes until tender but whole, and boil the rice separately, since lentils and rice do not finish together.
• Raw chicken in the fillingThe chicken goes in uncooked, which means the finished rolls must be simmered or braised long enough for the interior to reach 165F -- roughly 45 minutes tightly packed in a covered pan with stock or water barely covering. The printed text gives no timing at all, so do not guess short.
• Vine leavesBrined vine leaves from a jar need rinsing and a brief soak in hot water to shed salt. Fresh leaves want a 30-second blanch to make them pliable. Cabbage leaves take longer -- blanch 2-3 minutes and pare the thick rib flat so the roll will close.
• Coriander seedHalf a teaspoon of whole seed will read as grit in a soft filling. Toast briefly and crush in a mortar, or use ground coriander.
• Rolling and packingThe twelve leaves have to take the whole mixture, so reckon on a couple of generous tablespoons of filling each: shiny side out, sides folded in, rolled snug but not tight, as the rice and lentils still swell. Pack seam-down in a single close layer and weight them with a plate so they hold shape while cooking.
• YieldTwelve rolls, enough for four as a first course or two as a main with bread and yogurt. They are better warm than hot, and good cold the next day.