Title: Forshmak
Categories: Asian Ethnic Entree Meat
Yield: 10 Servings
| 1/2 | lb | Ground beef |
| 1/2 | lb | Ground lamb |
| 6 | oz | Salted herring |
| 1/2 | c | Sour cream |
| 3 | | Eggs seperated |
| 4 | tb | Butter |
| 1 | | Onion lg. chopped |
| 3 | | Potatos peeled & boiled |
| 1/2 | ts | Salt |
| 1/2 | ts | Black pepper |
| 2 | tb | Parmesan cheese grated fine |
| 2 | tb | Bread crumbs |
Put 1 qt of milk into a bowl and soak the herring in it overnight. Remove
the and pat dry being sure to remove any and all bones. Coaresly chop the
herring. Fry the onions in 2 T of butter until golden. Pan fry the ground
meats seperately and place into a food processor/blander. Add the onion,
herring, & potatos. Chop/blend untilt soooth mixture is formed. Stir in
ther sour cream and egg yolks then add the spices. Beat the egg whites
until they are stiff but not dry. Preheat the oven to 400 degrees F. &
grease a 2 qt. baking dish. Stir in the egg whites and mix until Fold in
the egg whites at this point and turn the mixture into the greased baking
dish. Sprinkle with the bread crumbs and parmesan cheese, dot with the
remaining butter, & then bake for 40 minutes. Serve hot. Origin: Natalya
Bershovkaya, Ekaterinburg-CIS, circa, 1993