Ingredients

  • loaves white French bread
  • ¾ glass fruit purée [or jelly]
  • 2 spoons butter
  • 2–3 eggs
  • 2 glasses milk
  • sugar

Method

Slice loaves of white French bread. Spread fruit purée on one side and cover with another slice. Dip in milk mixed with eggs and fry on both sides in hot butter. To serve, sprinkle with sugar.

*For Molokhovets, marmelad was simply a fruit purée. In modern Russian, the word refers to a semi-solid confection made of fruit.

Loading
Loading
Loading