VOLUME 1 - Kilimanjaro Foods

close at seam, cut pockets slightly larger.) Beat together egg and 1
tablespoon melted butter in shallow dish. Combine crumbs and paprika
in second shallow dish.
Carefully dip turkey Kievs in egg, then in crumbs to coat. Place in
lightly greased 13x9x2" baking dish. Drizzle with remaining butter.
Refrigerate. Place in freezer 30 minutes before baking.
Bake in preheated hot oven (425'F) for 25 minutes. Serve
immediately.
Ukha (Clear Salmon Soup)
6 c ,water
1 1/2 lb smelts,whole,cleaned well
1 onion,med
1 carrot,large,peeled
-quartered
1 leek (white only)
1 celery stalk,with leaves
1 parsnip,peeled
1 bouquet garni
1 salt,to taste
1 pepper,white,to taste
1 lb salmon trimmings
3/4 c wine,white, dry
3 potato,new
2 carrot,thin,peeled
1 egg white
1 eggshell,crushed
1 lb salmon fillet,skinned
5 T scallion,chopped
1 lemon slices,thin
In a large stock pot, place the water, smelts, onion, quartered carrot, leek,
celery, parsnip, bouquet garni, and salt and pepper, and bring to a boil over
high heat, periodically skimming off the foam as it rises to the top. Cover the
pot, reduce the heat, and simmer for 35 minutes. Strain the stock through a
fine sieve into a clean pot, pressing the solids with the back of a spoon to
extract as much liquid as possible. Discard the solids. Return the stock to
the heat and add the salmon trimmings, wine, potatoes, and thin carrots.
Bring to a boil, then reduce the heat to low and simmer, covered, until the
vegetables are tender, about 25 minutes. Strain the stock into a clean pot,
discarding all the solids except the potatoes and all the carrots. Rinse the
potatoes and carrots being careful not to mash them, and set aside. Return