2141—Feuilles de Vigne Farcies ou Dolmas (Stuffed Vine Leaves)

Provided the vine-leaves be very tender, they may serve in the preparation of the following garnish:—Suppress their stalks; parboil the leaves; drain them well, and arrange three or four at a time in the form of a circular tray, in the centre of which lay a tablespoonful of pilaff rice to which some foie-gras purée has been added. This done, draw the ends of the leaves over the rice, so as to enclose it and to form regular balls of equal size.

Put these balls, well-pressed, one against the other in a sautépan, the bottom of which should be garnished with slices of bacon; cover with thin slices of bacon; moisten just enough to cover, with good consommé; boil, and then braise gently.