EGG COQUILLES, WITH SPINACH
(French)
One-half lb. of prepared and seasoned spinach, 1 breakfastcupful of cream, 6 eggs, pepper, and salt.
Have 6 very small coquille or marmit pots, or china soufflé cases, butter them, and put 1 tablespoonful of spinach in each. Upon this put about 1 dessert-spoonful of cream. Break 1 egg in each, season with salt and pepper, and bake carefully in a moderately heated oven for 8 minutes. Serve quickly.
PIROG OF MUSHROOMS
Boil mushrooms until they are tender, chop them and mix them in the pan with butter, pepper and salt. Roll out the paste, put on one side of the dough cold boiled rice, then the mushrooms, hashed meat of boiled veal, chopped hard-boiled eggs, chopped onions, pepper, salt, and nutmeg. When filling is placed on half of the dough lap the other half over it, close the edges with the white of an egg, spread over some beaten egg, and bake in the oven light brown.
PASTE FOR RUSSIAN PIROG