Scald a calf’s liver with boiling water, boil until half cooked, and let cool. Finely chop and add 1 spoon butter, ½ finely chopped onion fried in 1 spoon butter, ½ French roll moistened in water or milk and squeezed out, 1 spoon sour cream, 2 egg yolks, salt, 3 allspice, 3 black peppercorns, and nutmeg. Fill a beef intestine with this stuffing, as for sausages. Fry in the oven, pouring on ⅛ lb butter. Cut into pieces and use to garnish a platter of greens or root vegetables.
These sausages, as well as sausages made from buckwheat groats, may be served with shchi.