Russian Cookbook

5 eggs
2 tablespoons butter
3 tablespoons grated Maasdam cheese
1 clove garlic
Salt and pepper, to taste

Hard-boil the eggs. Chill and shell them. Cut them into halves lengthwise. Remove the yolks and rub them through a sieve. Melt the butter and mix with the cheese, yolks, garlic, salt, pepper. Fill the eggs with this paste and chill.

1. Eggs a la Polonaise (Yaitsa po-pol’ski)
2. Russian Baked Eggs (Zapechenaya yaichnitsa)
3. Russian Stuffed Eggplant (Farshirovannie baklazhani)
4. Russian Cottage Style Eggs and Potatoes (Omlet s zharenim kartofelem)
5. Patatoes Puffs (Kartofel’nie ponchiki)