Treat Your Family Like Nobility

Historical Recipes from the European Aristocrats of the Past.

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Saturday, February 24, 2007

Eggs with Chicken Liver

Ingredients:

2 hardboiled eggs
¼ lb chicken liver
2 tsp butter
Salt on taste
2 tsp dill greens

Method:

Cut peeled eggs lengthwise.
Melt butter in a skillet, and fry chicken liver until ready (for about 5-7 minutes).
Let cool.
Grate egg yolks and chicken liver together, add dill green cuts, and mix well.
Shape a small ball from the mix to the size of the hollow in the egg whites,
Place balls in egg white halves.
Cover serving dish with green salad leaves, and place egg white halves with the stuffing over the salad leaves.

Saturday, February 17, 2007

Salad with cod liver

Ingredients:

1 can cod liver
1 English cucumber
3 medium tomatoes
1 Peking cabbage
½ shallot onion
2 dill stalks
Lemon juice, pepper, (optional) vegetable oil on taste

Method:

Drain oil from the can with cod liver, put cod liver in a salad bowl, and press with a fork.
Peel and grate cucumbers.
Cut tomatoes, remove the seeds, and cut the Peking cabbage into thin stripes.
Cut the onion into small cubes, cut dills.
Mix all ingredients in the salad bowl well; add lemon juice, salt, mix all together.
Serve immediately.

Saturday, February 10, 2007

Sturgeon-Vegetable Salad

Ingredients:

¾ lb sturgeon
1 lb boiled potatoes
¼ lb cucumber
¼ lb apples
¼ lb tomatoes (cherry tomatoes, possible)
½ lb Mayonnaise
1 hard-boiled egg
Green salad, salt, and sugar on taste

Method:

Boil sturgeon in salt water with ½ tsp lemon juice.
Then drain, cool, and cut into small slices.
Peel potatoes, and cut into medium cubes.
Cut the apples, cucumbers, and tomatoes in same-size pieces.
Mix all ingredients, add mayonnaise, salt, and sugar, and mix very well.
Cover a large flat plate with green salad leaves, and put the salad over them.
Decorate with egg slices, and serve.

Saturday, February 03, 2007

Cutlets from mushrooms, rice, and onions

Ingredients:

1 lb dried mushrooms
¼ lb rice
3 shallot onions
3 tbsp flour
½ cup vegetable oil

Method:

Boil mushrooms in 1 qt water with 1 tbsp salt until readiness.
Drain them (keep the broth for soup), and then grate them.
Boil rice until readiness, and cool.
Peel onions, cut them into small cubes, and fry them until they achieve gold color.
Mix grated mushrooms, boiled rice, fried rice, and flour, add salt and pepper on taste.
Shape into small cutlets, then roll them in flour.
Fry them in vegetable oil.
Serve with fresh vegetables.