Rub 1 glass of Smolensk kasha with an egg and let the kasha dry thoroughly. Bring to a boil 1½ glasses water and 1 spoon butter and stir in the kasha briskly. Add finely chopped parsley and dill, some nutmeg, and 1 piece sugar. Cover the pan with a lid and bake briefly in the oven. Cool and beat an egg into the kasha before stuffing the crayfish shells, which of course, have first been cooked in salted water with dill.
Arrange the stuffed crayfish in a stewpan, interlayering the tails and claws. Pour on the following sauce:
Fry 1½ spoons flour in 1½ spoons crayfish butter and dilute with 2–3 glasses of bouillon and 1½ glasses of very fresh sour cream. Add dill and a little nutmeg; mix and pour over the crayfish. Cover the saucepan and cook on top of the stove for ½ hour.