4105 Feuilles de Vignes Farcies, or Dolmas

Stuffed Vine Leaves

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Remove the stalks then blanch and drain the leaves well. For each portion place three or four leaves together in the form of a circle; place 1 tbs of Riz Pilaw bound with foie gras purée in the centre of each and enfold to the shape of even-sized balls.

Turn them over and place closely together in a shallow pan previously lined with thin slices of salt pork fat. Cover with more slices of the fat, moisten with White Bouillon and braise slowly in the usual manner.

Serve with a little of the braising liquid.