Christina Georgina wrote:The hostess told me that eggs and mushroom dishes were common when she lived there so I sauteed a minced shallot, added some minced, rehydrated, dried chanterelle, and some cream and dijon mustard then cooked till thickened. Lots of minced fresh dill, salt and pepper to taste and the mashed egg yolks. They were very nice and no leftovers to carry home.
I've been reading Please To The Table, The Russian Cookbook by Anya von Bremzen that includes Baltic specialities. The egg idea came from there.
Users browsing this forum: Google [Bot], Joy Lindholm, MSNbot Media and 10 guests