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DOLMAS -- A term applied to leaves of cabbage parboiled, containing balls of forcemeat, and
served generally with rissoto. Take 50 cabbage leaves, boil them for ten minutes, drain, make
50 balls of forcemeat size of a walnut, place in centre of the leaf, wrap the leaf around, arrange them in a sautoir, pour over some rich chicken stock and a little milted butter, place the cover on and reduce to a glaze. Arrange a little rissoto at each end of the serving dish, place the dolmas in the centre and pour the glaze over.

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Culinary Handbook - "D"