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page 214
cut parsley, the pistachio nuts, the raisins, also the tomatoes cut into small
pieces. Finally season with cinnamon, the salt and pepper.
When this mixture is sufficiently cold, stuff each oyster shell, which contains
the oyster stuck on one side, press together and arrange in a large suitable
vessel, side by side. When through, put a heavy plate over the stuffed oysters
to prevent mingling. Then place the vessel over a moderate fire for 5 to 10
minutes, after which plain water should be poured in, hardly reaching the
surface of the oysters. Boil on a strong fire until the rice is very tender.
Serve with lemon, either hot or cold, as desired.
2. STUFFED TOMATOES WITH OYSTERS.
MIDIALI DOMATES DOLMA.
Ingredients:
Tomatoes ........................ 12, ripe and round.
Oysters .................... 2 dozen, without shells.
Dry Onions ......................... 3 to 4, medium.
Garlic ................ 6 bulbs, peeled and pressed.
Parsley ................................... 1 bunch.
Crackers ................... 5 to 6, finely crushed.
Salt and pepper, to taste.
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