Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 slices French baguette,
- a little lard,
- 6 eggs,
- 2 tablespoon sour cream,
- 1 tablespoon butter,
- 1 small onion,
- salt,
- pepper.
- For sauce:
- 1 tablespoon flour,
- 1 tablespoon butter,
- 1 cup chicken stock,
- 2 egg yolks,
- 1 tablespoon minced dill,
- 2 tablespoon milk,
- salt
Directions
Hard boil the eggs, let cool, shell and cut in two lengthwise. Remove the yolks, put them in a bowl, crush them and mix with the onion which was previously sauted in a tablespoon of butter. Let cool, add the sour cream, salt and pepper.
Fill the egg halves with this paste. Fry each baguette slice in lard, then remove the soft bread, leaving the crusts intact. Replace the bread taken out with the stuffed egg half. Place on a platter and pour the hot sauce on top.
Sauce: Fry the flour with the butter for a short time, add the stock and let boil for 5 minutes. Remove from heat and add the yolks, mixing with a spoon, then add the milk, dill and salt.
Category:Romanian Recipes
Category:Romanian Appetizers