100 g/4 oz vyaziga (dried spinal cord of sturgeon)
2-3 tbsp butter
3-4 eggs, hardboiled.
Soak vyaziga in cold water for 2-3 hours, rinse it, cover with fresh water and simmer for 3-3 1/2 hours. Drain cooked until soft vyaziga in a colander, pass it through a meat grinder or chop with a knife, add chopped eggs, dill or parsley leaves, melted butter, season with salt and pepper. If desired this stuffing can be mixed with cooked rice, finely chopped boiled fish, and onions browned in oil.