No. 340 — Small Pies with Sago and Eggs
English editorial translation of Molokhovets recipe No. 340 from the 1901 Russian cookbook, with historical measures, method and source.
Cook one glass of sago as described in an earlier recipe; the number of that cross-reference is missing from the digitized text.
After draining, transfer the sago to a saucepan, combine with 1½ spoonfuls of butter and warm. Add two or three hard-boiled eggs and fresh greens, then use as a filling for little pies.
A complete recipe headed No. 341 for mushrooms and viziga is appended within this source record after the sago instructions. It is translated under its separate existing record No. 341, not silently merged into the sago filling.
To provide
The ingredient box actually belongs to appended No. 341: ⅛ Russian pound of dried porcini ⅛ Russian pound of butter and 1 onion | 2 hard-boiled eggs and 1/16 pound of viziga Salt, pepper, fresh herbs, pastry and 1 egg for brushing |