Russian Cuisine

Main dishes

6 ounces 3-4-day-old French bread, crusts removed
2 cups milk
21/2 pounds chicken breasts, skinned, boned, and tendons removed
4 egg yolks, lightly beaten
1/3-1/2 cup heavy cream
Salt to taste
2 egg whites
Vegetable oil for frying
2 tablespoons unsalted butter, melted
1 - 1 1/2 tablespoons finely chopped fresh dill and parsley

Cut the bread into pieces 2 inches long and soak in the milk for 5 minutes. Squeeze out the excess liquid. Wipe the breasts with paper towels. Cut into 1-inch pieces, then grind twice, the second time adding the bread. If you use a food processor, take care not to puree the mixture. Place in a large bowl, add the egg yolks, cream, and salt to taste, and beat well with a wooden spoon or in an electric mixer. Whip the egg whites until soft peaks form and fold them into the chicken mixture. Pour oil into a heavy-bottomed skillet (it should be about 1/3 inch deep) and heat. Scoop up about 1/3 cup of the mixture and place in the skillet, flattening it lightly with a wet knife. The patty should be about 3 inches long, 2 inches wide, and 3/4 inch high. Continue to form patties, spacing them about 1 inch apart in the pan. Saute over moderate heat for about 3-5 minutes on each side, or until golden. When done, they should be tender and moist. Keep them warm while you cook the remainder.

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1/2 c sugar
1 c Soft butter
2 1/4 c Sifted All-purpose flour
1 t Vanilla
3/4 c Nuts, finely chopped Extra sifted confectioner's Sugar for covering cookies

Mix the butter, confectioner's sugar, and vanilla, thoroughly together. Sift and stir in the flour, and salt. Then mix in nuts. Chill dough. Roll into 1 inch balls. place on ungreased baking sheet (cookies do not spread). Bake until set, but not brown. While still warm, roll in confectioner's sugar. Cool. Roll in sugar again. Temperature: 400F (mod hot oven). Time: Bake 10 to 12 minutes. Amount: About 4 dozen, 1 1/2 inch cookies. NOTE: When rolling dough into balls, use a light touch, and do not handle very long. The dough will get hard, and become almost rock-like after baking if you over-handle. This has been a family favorite for almost 30 years. Once you start eating them, you can't stop. I've seen and tasted many other recipes for "Snowball" cookies, but none have measured up to this one. I've had many "rocks" in my time!

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1 large apple (McIntosh, Jonathan, Golden Deliciou
2 firm, ripe pears (Bosc is good)
6 firm, ripe apricots
6-8 tablespoons sugar, in all
2 tablespoons sweet vermouth
Rind of 1/4 orange (with no pith attached), cut in

Peel and core the apple and pears and cut into wedges. Cut the apricots in half and pit. In a 3 quarter saucepan, bring to boil 6 cups of water, the pears, 6 tablespoons of sugar, and the orange rind, lower the heat, and simmer for 10 minutes. Add t

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