No. 288 — Stuffed Eggs for Sorrel and Spinach Shchi
Complete English translation of Molokhovets recipe No. 288 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Hard-boil six or eight eggs. Cut each lengthwise in half with a very sharp knife so as not to damage the shell, and carefully remove the egg from each half-shell.
Chop the cooked eggs finely. Melt one spoonful of butter in a saucepan, add the chopped eggs and mix with salt, finely chopped parsley and dill, a little pepper, crushed rusk and a raw egg.
Refill the empty shells with this mixture, sprinkle breadcrumbs over the tops, drizzle with butter and place in the oven to brown. Serve with sorrel or spinach shchi; the original also refers to No. 268.
To provide
6–8 eggs ⅓ Russian pound of butter, according to the ingredient table | Fresh parsley and dill 2–3 peppercorns, 2–3 rusks and salt |