Treat Your Family Like Nobility

Historical Recipes from the European Aristocrats of the Past.

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Saturday, June 30, 2007

Fish a la Richelieu

Ingredients:

0.75 lb fish fillet
2 tbsp flour
0.5 lb button champignons
3 tbsp butter
1 egg yolk
1 tsp lemon juice
3 tbsp white dry wine
3 tbsp whipping cream
1 tbsp green onion cuts
Salt, white and black pepper on taste

Method:

Mix flour, white and black grated peppers.
Wash and drain fillets, roll them in a flour mix.
Cut champignons into halves, sprinkle with salt and black pepper, and fry with 1 tbsp butter until they turn golden.
Mix 4 tbsp warm water, yolk, lemon juice, a pinch of salt, and a pinch of white pepper.

Fish a la Richelieu

Ingredients:¾ lb fish fillet
2 tbsp flour
½ lb button champignons
3 tbsp butter
1 egg yolk
1 tsp lemon juice
3 tbsp white dry wine
3 tbsp whipping cream
1 tbsp green onion cuts
Salt, white and black pepper on taste

Method:

Mix flour, white and black grated peppers.
Wash and drain fillets, roll them in a flour mix.
Cut champignons into halves, sprinkle with salt and black pepper, and fry with 1 tbsp butter until they turn golden.
Mix 4 tbsp warm water, yolk, lemon juice, a pinch of salt, and a pinch of white pepper.

Saturday, June 23, 2007

Chicken Salad

Ingredients:

1 large boneless, skinless chicken breast
1/3 lb grated cheese on your taste
5 oz (~100g) celery root
1/3 lb boiled champignons (canned, if possible)
7-8 tbsp Mayonnaise
Capers on taste

Method:

Boil breast until readiness, then cool, and cut into small pieces.
Cut champignons into quarters.
Grate celery root on a medium grater.
Mix chicken, grated cheese, grated celery root, and mushrooms together, pour Mayonnaise over them, and stir well.
Add capers, mix well, and serve.

Note:

You have to add the capers into the salad right before serving to avoid them losing their taste.

Saturday, June 16, 2007

Chicken rolls with greens

Ingredients for 4:

2 chicken breasts
2 medium tomatoes
1 tbsp tomato paste
0.5 lb butter (or butter spread)
3 garlic cloves
1 pack Italian parsley
2 cups flour
2 – 3 eggs
1 cup breadcrumbs
Salt and pepper on taste

Method:

Tenderize fillets.
Blend butter, peeled tomatoes, garlic, and greens until puree consistency.
Place the fillet on a table, sprinkle with salt, pepper, cover with the butter mix, with a spatula, then roll tightly.
Roll every piece in flour, then in blended eggs, then in breadcrumbs.
Fry for 2-3 minutes in a deep fryer, then put on a baking sheet.
Continue until you run out of chicken fillets.
Pre-heat an oven to 410 F (220 C).
Bake the chicken rolls for about 10 minutes.
Serve with potatoes, rice, or pasta

Saturday, June 09, 2007

Smoked Salmon Mousse

Ingredients:

1 lb smoked salmon fillets
0.25 lb butter spread
1 tbsp lemon juice
0.5 Qt (500 g) heavy whipping cream
White pepper on taste

Method:

Blend butter spread, lemon juice, and salmon together.
Continuing blending, add half of the whipping cream by tablespoon.
Add pepper, blend for 1 minute, and place into a refrigerator for about 20 minutes.
Whip the other half of the whipping cream to a strong peaks consistency, and blend with salmon-lemon-whipped cream mix.
Put the whipped mix in shapes, and place into refrigerator overnight.

To serve, put on white bread pieces, and decorate with red caviar and dills.

Saturday, June 02, 2007

Fish soufflé

Ingredients for 4:

¾ lb salmon (or rainbow trout, or steelhead) fillets
0.5 lb (250 g) heavy whipping cream
4 eggs
1 medium tomato
Salt, pepper, paprika on taste
2 tbsp butter
½ cup bread crumbs

Method:

Bring 2 cups water to boil, add salt and pepper, put in fish fillets, and continue boiling for about 10 minutes. Cool.
Peel the tomato, and deseed.
Whip eggs; add salt, pepper, and paprika.
Add whipping cream to eggs, whip for 5 minutes.

Break fillets into small pieces (by fork), add to the eggs-whipping cream mix, blend for 1 minute.
Grease baking shapes with butter, sprinkle with breadcrumbs.
Pour the mix into shapes.
Pre-heat an oven to 390-400 F (200 C).
Put the baking shapes on a baking sheet, pour 2 cups of water in the baking sheet, and place the baking sheet in the oven for about 20 minutes.
Serve immediately.