Home › Meats and Entrees › Dolmas

Dolmas

(Greece and Turkey.) 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. Fill lettuce leaves with this, roll them up and cook in water or a little stock for 1/2 hour. Drain them, arrange on a dish, and pour a sauce over them of milk, yolk of egg, parsley, and the juice of a lemon.