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Classic
Cook Books
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page 212
9. STUFFED QUINCES.
IVA DOLMA.
Take six to eight small but round quinces and clean them of their seedy parts.
Pierce on the four sides with a sharp-pointed knife, and after stuffing each one
with the "Dolma" mixture, arrange side by side, in a suitable deep pan. Boil
either on a slow fire or in a moderately hot oven.
Dressing made of two beaten eggs and the juice of one lemon should be poured
over them, after first blending it with part of the Dolma gravy.
Serve hot.
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