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Classic
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page 211
Place the stuffing at the stem end, but in the inside of the leaf, and fold both
sides in--one overlapping the other--then roll over toward the end of the leaf.
Thus, the wrapped Dolma should be arranged, side by side, in a suitable vessel,
and covered with broth (or plain water), chopping over it also one stalk of
rhubarb (if handy) to give it a desirable sour flavor. Then after pressing it
down with a plate to prevent the mingling of the Dolma units, add one cupful or
more broth or plain water, boil on a slow fire until the vine-leaves are very
tender and edible.
Dressing made of two beaten eggs and the juice of one lemon should be poured
over, after first blending it with part of the Dolma gravy.
Serve hot and take out with the aid of a fork.
Note.--Some like Matzoun over it, but if dressing is made, then Matzoun is out
of place entirely.
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