the palm of your hand; in this
manner the dolmádes will stay
rolled up and need not be tied.
When they are all ready put them
carefully in a shallow pan, squeeze
over plenty of lemon juice and add
about a cup (enough to come half-
way up the pile of dolmádes) of
tomato juice or good stock. Cover
with a small plate or saucer resting
on top of the dolmádes and fitting
inside the pan. The plate prevents
the dolmádes moving during the
cooking. Keep them just simmering
for about 30 minutes. They are best
eaten cold.
Excellent stuffed vine leaves