2 lbs. hamburger
1/2 c. rice
1 onion
3/4 c. parsley (lightly packed)
1/2 tsp. pepper
1 level tbsp. salt
3 tbsp. olive oil
1 1/2 c. water
1/2 contents of one jar grape leaves

Bring to boil 1 quart of water. Add 1 tablespoon salt and 1/2 jar grape leaves. Cover and boil for 1 5minutes, separating leaves with fork. Remove from fire. Mix hamburger with all other ingredients.

Take 1 teaspoon meat mixture, placing it on a strip of grape leaf, making sure rough side of leaf is next to meat and roll as for jelly roll. Place fingers in large kettle side by side and in layers. This makes approximately 120 fingers. Add 6 tablespoons butter on top of fingers and cover with boiling water. Cover and simmer 1 1/2 hours. Serve with Egg Lemon Sauce (recipe follows).

EGG LEMON SAUCE:

2 eggs
Juice from dolmades
Juice of 1 1/2 lemons

Beat eggs and add lemon juice. Slowly add liquid from dolmades, beating constantly. Pour sauce over dolmades in kettle and shake kettle to distribute sauce evenly. Let stand 5 minutes before serving. Serves 6.