Russian Cookbook

4 large baking potatoes
200 gr fresh mushrooms, chopped
1 onion, finely chopped
100 gr butter
1 egg
2 teaspoons dill
1 cup sour cream
4 tablespoons cheese, grated
1/2 cup buttered bread crumbs

Bake potatoes at 375°F (190°C) for 45 minutes, or until potatoes are tender, when pierced through with a folk. Slice lengthwise, scoop out and mash the pulp.

Lightly sate the mushrooms and onion in butter, then combine with the mashed potato centers, the egg, parsley and cream. Blend well, then return to the potato shells.

Generously top with the sour cream and garnish with the grated cheese and bread crumbs.

1 kg lamb, cut into serving pieces
4 tablespoons aflour
4 tablespoons butter
2 cups chicken stock
3 cloves garlic, minced
1 head cabbage, finely shredded
1/2 teaspoon caraway seeds
1/2 teaspoon dill seeds
1 teaspoon sugar
2 teaspoons vinegar
Salt and pepper, to taste

Dredge the lamb in flour and brown on all sides in the butter.

Add the stock and simmer for 1- 2 hours.

Add all the remaining ingredients and continue cooking over medium heat for another 30 minutes, stirring occasionally.

2 eggs per person, soft cooked
1 tablespoon butter, soft
1/5 teaspoon sugar
Salt and pepper, to taste

Remove the eggs from the shells and spoon into individual, elegant glasses. Add butter, sugar, salt and pepper and serve hot immediately.