Scale and clean a bream, rub with salt, and stuff as follows: Fry 1–2 finely chopped onions in 1 spoon butter and stir in a plate of leftover boiled,* thick buckwheat kasha. Fry lightly and add 3–4 chopped hard-boiled eggs and some greens. Stuff the fish and sew it up. Melt butter in a skillet, add the fish, and strew with a mixture of half flour and half rusk crumbs. Pour on butter and about 2 spoons water and bake in the oven, basting frequently with the pan juices.
To serve, dilute the sauce with a little bouillon and 2–4 spoons sour cream. Bring to a boil and pour over the fish.