By Elena Molokhovets
Finely chop 2 boned herring or 12–15 boned sprats and mix them with 9–12 eggs. Melt ¼ lb butter and, when it is very hot, pour on the eggs and fish. Finely chopped ham (½ lb) may be substituted for the herring.
© 1992 All rights reserved. Published by Indiana University Press.