No. 632 — Stuffed Potatoes with Cream and Eggs
English historical translation of Molokhovets recipe No. 632 from the 1901 Russian cookbook, retaining original methods and measures.
Choose large potatoes and boil in salted water until partly cooked. Peel and scoop out their centers.
Mash and rub the removed flesh through a sieve. Add three eggs, 1½ glasses of cream, ⅛ Russian pound of butter, pepper, salt and nutmeg.
Add enough stale grated bread to make a thick dough-like stuffing, and refill the potatoes.
Brush their tops with butter, sprinkle with rusks or grated cheese and bake for about half an hour until browned, brushing often with more butter.
Serve as a separate dish or as a garnish for beef cutlets.
To provide
1 osmushka of potatoes and 3 eggs 1½ glasses of cream and ¼ Russian pound of butter | Rusks or stale white bread Pepper, salt and nutmeg |