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page 217
side by side in a suitable pan, and after covering them with plain water, boil
over a moderate fire.
Serve hot and use the broth as soup, if desired.
4. "SLIPPER" DOLMA A LA GREEK.
PABOUJAKIA DOLMA.
Ingredients:
Vegetable Marrows.................. 6, small and thin (or cucumbers).
Butter ............................ 2 tablespoonfuls.
Hard Cheese ............... 3 tablespoonfuls, grated.
Parsley .................................... 1 bunch.
Eggs ............................................. 2.
Tomatoes........... 2, ripe (or 3 to 4 tablespoonfuls of canned tomatoes).
Salt and pepper, to taste.
Method:
Pare the marrows slightly, and boil in plain water for eight or ten minutes.
Then remove from the water, and dig out the inside seedy parts from one end.
This done, chop finely the insides together with the parsley and fry in the
butter. When sufficiently cold, mix with it the eggs, also the cheese, season to
taste, and with this mixture stuff the marrows. Arrange these in a suitable
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