4 boiled eggs 1/5 lb. ceps 1 onion 1/10 lb. butter 2 tbsp. mayonnaise 1 tbsp. ketchup 2 tbsp. sour cream lettuce leaves parsley greens | Directions: Cut blunt eggs ends. Take out yolks with teaspoon, chop. Cut onion into bricks, sautee on a part of butter. Boil mushrooms, chill, chop, fry on the rest of butter till preparedness, combine with onion and chopped yolks. Stuff eggs with prepared stuffing and put eggs on lettuce leaves. Pour eggs with sauce of mayonnaise, sour cream and ketchup. Decorate with greens. |
