Treat Your Family Like Nobility

Historical Recipes from the European Aristocrats of the Past.

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Saturday, March 29, 2008

Chicken Roll

Ingredients for 1:

1 chicken breast
1 egg
2 tbsp julienne-cut ham (or ham bits)
1 tsp milk
0.5 tsp margarine
Cucumber and tomato slices
1 can chicken broth
Pepper and salt on taste

Method:

Tenderize chicken breast, sprinkle with salt and pepper (optional, with other spices).
Grease a small skillet with margarine, cook ham for 1-2 minutes on medium heating.
Whip egg with milk, and pour in the skillet.
Place the prepared omelet over the tenderized chicken breast, roll it tightly, and wrap with a string several times.
Boil in chicken broth for 20-30 minutes on medium-low heating, then turn the heating off, and let the roll cool in the broth.
Then, place the roll under a weight for 3-4 hours, remove string, and cut into medium-width slices. To serve, place the roll slices on a serving dish, and decorate with cucumbers and tomatoes.

Saturday, March 22, 2008

Austrian Salad-Cocktail

Ingredients for 4:

6 hardboiled eggs
1 large sweet onion
0.5 lb cooked de-boned fish (baked, boiled or canned)
0.25 lb grated hard cheese
Butter (or margarine) and Mayonnaise on taste

Method:

Take a large flat dish, and grate egg whites on it, then add a grated cheese layer over the whites, then a small fish peace layer over the cheese layer. Sprinkle every layer with Mayo on taste.
Cut an onion very thinly, or grate it, and place the onion layer over the fish.
Grate cold butter or margarine over the onions, then grate egg yolks over the butter, sprinkle with Mayo, and let sit at room temperature for about 1 hour. Decorate and serve.

Saturday, March 15, 2008

Halibut in Rhubarb Sauce

Ingredients for 2:

2 halibut steaks
0.5 lb rhubarb stalks
1 tbsp sugar
1 tbsp mint
5 tbsp white dry wine
Salt and pepper on taste

Method:

Cut rhubarb stalks into pieces 1-inch length, then mix it with mint and sugar, and place on a baking sheet.
Place halibut steaks over rhubarb, sprinkle with wine and spices.
Pre-heat an oven to 400F (200 C), place the baking sheet in the oven, cover with foil, and cook for about 20-25 minutes.
Serve with potatoes.

Saturday, March 08, 2008

Pear-Gorgonzola Salad

Pear-Gorgonzola Salad

Ingredients for 3:

3 large reaped, but not mild yet, pears
0.5 lb crumbled cheese
0.5 lb salad mix greens, on your taste
0.5 lemon
4 tbsp vinegar-olive oil-spices mix

Method:

Remove seeds end ends of peers, and slice the pears into thin cuts, then sprinkle with lemon juice.

Sprinkle salad greens with vinegar-olive oil-spices mix, stir well.

Place salad greens on a serving plate, put pear slices over the greens, and sprinkle with Gorgonzola (or other spiced cheese), and serve.

Saturday, March 01, 2008

Green Valley Salad

Ingredients:

1 lb young green cabbage
1 English cucumber
3 stalks green onions
Dill and parsley on taste
Dressing:
Balsamic vinegar
Olive oil
Salt on taste

Method:

Cut cabbage into angel hairstyle cuts.
Cut cucumber into thin short slices (or grate it).
Cut green onions, dill, and parsley into small cuts.
Blend vinegar, oil, and salt together.
Mix all ingredients, let sit for 10 minutes at room temperature, and serve.

Note:

You may vary ingredients on your taste: add slices of green pepper, green apple, celery, etc.