By Elena Molokhovets
Slice 1½ 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.
© 1992 All rights reserved. Published by Indiana University Press.