Leek-and-Onion Appetizer

Cut 3 large leeks and 2 Spanish onions into small pieces, and sauté in butter. Add 3 diced hard-boiled eggs, 6 tablespoons butter, 4 tablespoons bread crumbs, 3 diced scallions and [chopped fresh] dill. Add 2 raw eggs and some salt, mix well. Melt 2 tablespoons butter in a pot and add the leek mixture. Cover well and bake ½ hour. Serve sprinkled with dill.

[For best results, sauté the leeks and onions slowly over a low flame. It will take about 20 minutes. None of the recipes in this collection specifies an oven temperature, for the simple reason that temperature in the wood or coal ovens of that era could not be easily adjusted. A moderate oven of about 350˚ F works for most of the recipes, unless otherwise specified.—Ed.]

Excerpted from “THE VILNA VEGETARIAN” by Fania Lewando. Copyright © 2015 by Random House. Excerpted by permission of Schocken, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Leek-and-Onion Appetizer

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