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RECIPES FROM THE RETRO HOUSEWIFE

APPETIZER

TOLTOTT TOJOAS (stuffed eggs), Hungarian

Ingredients
  • 8 hard-boiled eggs
  • Butter
  • chopped parsley
  • 2 slices white bread
  • Salt
  • Sour cream
  • Milk
Preparation Instructions

Cut the hard boiled eggs in half and remove the yolks. Cream a piece of butter, add finely chopped parsley, slices of break soaked in milk, the yolk of one egg and a little salt. Mix all this well with sour cream, stuff the whites of the egg with the mixture, place them in a buttered pan, pour over plenty of sour cream and bake until golden brown.

Contributed by Mrs. Maria St. Clair, 1950

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