Russian Cookbook

1 small onion
3 small cooked potatoes
1 capsicum
1 large tomato
1 clove garlic
2-5 tablespoons milk
3-4 tablespoons oil
2-3 tablespoons cooked peas
3 eggs
3-5 drops Tabasco sauce
Salt and pepper, to taste

Chop the onion finely, dice the potatoes, pepper and tomato (discard seeds if possible.) Crush the garlic.

Heat oil in the pan and fry the onion until gold, add garlic. Stir in the rest of the vegetables and heat thoroughly.

Beat the eggs lightly, add milk, Tabasco sauce and seasoning, and pour into the pan over the vegetables. Stir lightly, then leave until the eggs are just set.

Serve immediately after cooking.

2 eggs, hardboiled
200 g. cooked tongue
50 g. butter
3 tablespoons single cream
1 tablespoon finely chopped dill
1 tablespoon brandy
Salt and pepper, to taste

Cut the tongue into small pieces and soften the butter. Put the tongue, butter and chopped eggs into a bowl and bind together, then add the cream, dill and brandy.

Season to taste.

Refrigerate for 1 – 2 hours until firm.