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FARSHIROVANNYI YAITSA (Baked Stuffed Eggs), Russian
Cut eggs lengthwise through shell. Carefully remove eggs and chop into small pieces. Mix with melted butter in pan. Add salt, pepper and chopped dill or parsley. Fill shell with mixture. Sprinkle with bread crumbs and brown in oven. Serve hot or cold.
Contributed by Mrs. Tatiana Romani, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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