No. 631 — Potatoes Stuffed with Mushrooms
English historical translation of Molokhovets recipe No. 631 from the 1901 Russian cookbook, retaining original methods and measures.
Finely chop fresh or dried porcini that have been cleaned and boiled. Fry two finely chopped leeks in one spoonful of butter and combine with the mushrooms.
Add grated white bread from half a French roll and one egg. Mix thoroughly.
Peel and wash large raw potatoes, cut off the tops and carefully hollow out their centers. Fill with the mushroom mixture, replace the tops and arrange in a saucepan.
Pour over ½ glass of melted butter and one glass of stock mixed half-and-half with mushroom stock. Cover and cook until the potatoes are soft.
To provide
24 large potatoes ⅛ Russian pound of dried mushrooms, or ½ plate of fresh mushrooms ½ French white bread roll | 1 egg and ¼ Russian pound of butter 2–3 allspice berries 2 leeks |