• 3 lbs bream
• 2–3 glasses sauerkraut
• 1 onion
• 3–4 allspice berries
• 3–4 black peppercorns
• 2 spoons butter
• 1 glass sour cream
• 1–3 egg yolks
• 1 spoon flour
• 2–3 spoons grated cheese
• 1 spoon rusk crumbs

Rinse 2–3 glasses of sauerkraut in water and squeeze out the excess moisture. Fry the sauerkraut and 1 finely chopped onion in 1½ spoons butter. Add some salt, 3–4 ground black peppercorns, and 3–4 ground allspice berries. Stuff the fish, sew it up, and place on a skillet greased with butter. Mix 1–3 egg yolks and 1 spoon flour with 1 glass sour cream and pour over the bream. Strew with 2–3 spoons grated cheese and 1 spoon rusk crumbs. Drizzle with rich bouillon and place in the oven for slightly more than 30 minutes. When the fish has browned, transfer it carefully to a platter. Add 1 glass bouillon to the skillet, stir the sauce, and bring to a boil on top of the stove. Pour the sauce onto the platter, but not over the fish.