Treat Your Family Like Nobility

Historical Recipes from the European Aristocrats of the Past.

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Saturday, September 30, 2006

Zucchini soup – puree


1 lb zucchini
1 large shallot onion
2.5 lb broth
1 medium carrot
2 garlic cloves
1 pack cream cheese (Philadelphia, Neushatel, or other)
2 tbsp bread crumbs
1 small bunch dill
1 small bunch tarragon
4 tbsp croutons (optional)
Salt and spices on taste


Peel and grate carrot and onions.
Cut zucchini, add them to boiling water or broth, and boil with low heating for 5 minutes.
Add fried carrots and onions to the boiling broth. Cut cream cheese into cubes, add them to the boiling broth, then add breadcrumbs, and mix carefully while cream cheese melts.
Cut dill and tarragon, and add to the boiling soup.
Make puree from the soup in a blender, add salt, grated ginger (optional), and ground chili pepper (optional).
Decorate with greens.

Saturday, September 23, 2006

Eggplant salad with walnut sauce


1 lb eggplants
½ lb tomatoes
Salt on taste
Vegetable oil

For walnut sauce:
2 tbsp crushed walnuts
1 garlic clove
Salt, pepper, basil


Peel eggplants, cut into 4 or 8 parts, place on a baking sheet greased with oil.
Pre-heat an oven to 400°F.
Wash eggplants with oil, and sprinkle with salt.
Bake for about 30 minutes.
Let cool.
Pour boiling water over the tomatoes, and peel tomatoes (remove the skin, cut into 2 parts, and remove seeds.
Then, cut the tomatoes into small cubes, put them in a bowl, sprinkle with salt, and let stand for 5 minutes.

Grate walnuts and garlic, add tomato juice from the bowl, and blend. Add salt (and pepper, optionally). Add basil cut into small pieces.
The sauce has to be tender and spreadable.
Cut the eggplants into medium cubes, mix with tomato cuts, add sauce, and mix well.
Sprinkle with basil greens.

Saturday, September 16, 2006

Pork-mushroom rolls


1.5 lb boneless pork, thinly sliced
1 egg
4 tbsp breadcrumbs
3 tbsp melted pork fat
3 tbsp butter
For stuffing
0.5 lb mushrooms
2 shallot onions
¼ lb ham
3 tbsp sour cream, or mayonnaise, or thick milk sauce


Boil mushrooms with 2 tbsp water for about 15 minutes with medium heating.
Cool and slice into julienne cuts.
Cut ham into small cubes.
Cut onions into small cubes, and fry with 1 tbsp butter until their color changes.
Mix boiled mushrooms, ham, onions, salt (on taste), and milk sauce (or sour cream, or mayo) well. This is the stuffing.
Tenderize thin meat slices slightly, sprinkle each one with salt, pepper, put the stuffing on, and roll.
Then, wash every roll with whipped egg, and roll in breadcrumbs.
Fry rolls on a skillet with butter for 3 minutes per side, then put on a baking sheet greased with butter, pour milk sauce over them, and place in an oven pre-heated to 390º-400ºF until readiness.
Serve with your favotite garnish.

Saturday, September 09, 2006

Stuffed Pike


Whole pike more than 4 lb weight
1 carrot
2-3 tbsp pork fat
1 large shallot onion
2 egg yolks
Salt, pepper, dried dill greens
A pinch of grated nutmeg
1 lb white bread
1 lb whipping cream
1 tbsp butter
2 tbsp mayonnaise

For broth:
Celery root, dill, bay leaves, washed onion shells


It is a famous dish, but it requires a lot of work, more than stuffed chicken.
To make it, take a large fresh (the fresher the better, and its weight has to be more than 4 lbs) pike. Peel it, trying to keep its skin whole.
Remove the head, and take out the innards carefully. Put fish liver and fish caviar, if it is in the pike, in a separate small dish.
Grate 1 carrot together with fish liver, and mix with the caviar. Set aside.
Take the skin off altogether with fins and tail, trying hard to avoid damaging the skin.
If they happen, take needle and sew.
Remove all bones from fish meat. It takes a lot of time, but it’s worth it.
Soak white bread in whipping cream, and grate fish meat together with soaked bread and 1 piece of pork fat the size of 2-3 tbsp.
Knead dough by hand, and remove all the bones that you find.
Add grated liver with carrot to the dough, and knead.
Cut onions into small cubes, and fry in 1 tbsp vegetable oil until gold color.
Cool and add to the dough.
Then, add 2 egg yolks, salt, pepper, dried dill greens, and a pinch of grated nutmeg to the dough.
Knead it all together well.
Stuff fish skin with the dough, not too tight, and seal.
Boil fish head without gills (remove them with scissors) and fish bones in a wide saucepan, add celery root, dill, bay leaves, washed onion shells, and boil for about 25 minutes with medium heating.
Put stuffed pike in the saucepan (you can roll it a little), and boil for about 30 minutes.
Pre-heat oven to 390º F.
Put ready fish on a baking sheet, greased with butter, cover fish with a very thin layer of mayonnaise, and bake for about 10-12 minutes.
Serve hot or cold.

Saturday, September 02, 2006

"Black Prince" – Chocolate Cake


For dough:
1 cup all-purpose flour
1 cup sugar
Pinch of salt
2 tbsp cocoa
1 cup sour cream
1 egg
0.5 tsp baking soda
1 tbsp melted margarine or butter


Mix all ingredients, and make the dough.
Cover baking shape with baking paper, pour dough in the shape, place into an oven pre-heated to 375-390º F, bake for about 30-40 minutes depending on the oven.

For crème:

3 tbsp sugar
3 tbsp cocoa
2 tbsp sour cream


Mix ingredients for crème in a small saucepan, melt them with low heating until boiling.
Then, add 2-3 tbsp butter, mix until the butter melts, and set aside.

Pour hot crème over the ready cake, let cool, and serve.
You may decorate it, as you like.

The advantage of this cake is that it is simple but delectable, and the ingredients for it are in every kitchen, you do not need to buy them separately.
You can divide this cake into upper and lower parts, and put a layer of fruit preserves between them, or use any cream and berries for this, or add crushed nuts and raisins into the dough.
Consider this cake a base for your art.