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Classic
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page 84
When this mixture is sufficiently cold, stuff the empty halves of the shells
with it, then press the two halves together again, as before, and pack closely,
one layer on top of another, in a deep vessel. When this is done, place a plate
upside down over the stuffed shells, as a weight, to prevent their mingling
together as they are being boiled. Place the vessel on a slow fire for ten or
twelve minutes, then remove the plate temporarily, slice the tomatoes over the
shells, cover with water, replace the plate, and boil on a medium fire until the
rice is well done.
Serve either hot or cold, with lemon, if desired. In eating these stuffed
oysters, the shells should be opened and the contents removed either with a
fork, or better still, with a spoon.
8. OYSTER-STUFFED TOMATOES.
MIDIALI DOMATES DOLMA.
Ingredients:
Oysters .................................................... 1 dozen.
Tomatoes .................................. 1 dozen, large and round.
Dry Onions .......................................... 3 to 4, medium.
Garlic .........................................4 to 5 bulbs, peeled.
Parsley .................................................... 1 bunch.
Biscuits .................................... 5 to 6, finely crushed.
Salt and pepper, to taste.
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