No. 338 — Small Pies with Rice, Viziga and Eggs
English editorial translation of Molokhovets recipe No. 338 from the 1901 Russian cookbook, with historical measures, method and source.
Soak ⅛ Russian pound of viziga, dried sturgeon spinal cord, in water overnight. The next day drain, cover with fresh water and boil until tender with half a parsley root, half an onion, salt and allspice.
Drain in a sieve, chop finely, then add salt, allspice, two or three chopped hard-boiled eggs, separately cooked fluffy rice, one spoonful of butter, about two spoonfuls of rich broth and chopped greens.
Mix and use as a filling for the little pies.
To provide
⅛ Russian pound of viziga ½ parsley root and ½ onion Salt and allspice | 2–3 hard-boiled eggs and ¼ glass of rice 1 spoonful of butter and greens Pastry as required and 1 egg for brushing |