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TOLTOTT TOJOAS (stuffed eggs), Hungarian
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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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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