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Classic
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page 206
1. STUFFED TOMATOES.
DOMATES DOLMA.
Take ten or twelve good and round tomatoes and cut the tops in such a way that
these may still remain attached to the whole ones in order to act as lids. Then
after digging out each tomato with the aid of either a sharp knife or a spoon,
fill lightly with the "Dolma" mixture--as described above. This done, pierce
each on the four sides with a fork and arrange tightly side by side, in a deep
flat pan. Between the stuffed tomatoes may be put the centers of the tomatoes,
which will help to enrich the gravy. Before placing the pan on a slow fire for
boiling or in a moderately hot oven for baking, pour one or more cupfuls of
broth or plain water over the stuffed tomatoes. Serve hot.
Note.--It is common to mix stuffed Tomatoes with Stuffed Green Peppers, when
these are cooked together in this style; the flavor of one increases the flavor
of the other.
2. STUFFED GREEN PEPPERS.
FRENGH BIBER DOLMA.
Use ten to twelve large and round green peppers, cut the tops and dig out their
seedy parts with fingers. Then fill all lightly with the
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