Treat Your Family Like Nobility

Historical Recipes from the European Aristocrats of the Past.

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Saturday, July 26, 2008

Beef Salad


1 lb beef fillet
1 red sweet pepper
1 medium eggplant
2-3 shallot onions
2-3 tbsp wine vinegar
1 tbsp sugar powder
3 tbsp vegetable oil
Greens on taste


Boil the beef until ready, cool in a broth, then cut into thin stripes.
Peel and cut eggplant into quarter-rings slices, and cut the pepper into thin stripes.
Stir-fry the vegetables for 2-3 minutes, with 1 tbsp oil.
Peel the onions, and cut into half-rings.
Mix the vinegar, sugar powder, and 2 tbsp vegetable oil in a separate bowl.
Mix all ingredients, and stir well. Decorate with greens on your taste, and serve.

Saturday, July 19, 2008

Chanterelles Soup

Ingredients for 2:

2 cups chanterelles mushrooms (fresh, frozen, or canned)
1 young potato
1 small peeled onion
1/2 peeled carrot
1 tbsp butter
2 tbsp bacon bits
1 bay leaf (optional)
Dill, green onions, salt, and ground black pepper on taste


Cut the potatoes, onions, and carrots into small cubes.
Stir-fry the potatoes and carrots for about 2 minutes in a medium saucepan, or boil them with ½ cup mushroom broth.
Pour 3 cups water in the saucepan, bring to boil, add spices (bay leaf and black pepper - optional), and boil for about 10 minutes.
Put bacon in the skillet, and cook for 2-3 minutes, to melt the fat, then put mushrooms in the skillet.
Stir-fry for about 5 minutes with high heating, until the mushroom juice evaporates, then add onions, and cook for 1 minute.
Remove the bay leaf (if you used it) from soup, add mushrooms with bacon and onions in the saucepan, and boil for about 5 minutes with medium heating.
Add salt, pepper, green onions, and dill, remove heating, and let sit under a lid for 5 more minutes.

Saturday, July 12, 2008

Fruit Salad


1 part apples
1 part pears
1 part pineapples
1 part bananas
1 part seedless grapes
1 part oranges
1 part clementines
0.5 - 0.75 cup sour cream, or yogurt, or sour-cream-based cream
1 tsp sugar


Put washed, peeled, apples cut into medium-size pieces along with pears, clementines, bananas, oranges, and pineapples, and seedless grapes, in a deep enameled or glass dish.
Pour sour cream or a sour cream-based cream over them.
Stir, add 1 tsp sugar, and stir more.
Serve immediately to avoid destroying the vitamins.

Saturday, July 05, 2008

Eggs stuffed with Goose liver

Ingredients per serving:

2 hardboiled eggs
0.5 cup broth
0.25 lb goose liver
2 tsp whipped margarine or butter
Salt and green salad on taste


Peel the eggs, and cut into 2 halves.
Boil goose liver in broth for about 10-15 minutes, or until it is ready.
Grate the liver, and stir with egg yolks, butter, and salt, until an even consistency is reached.
Stuff the shallow halves of egg whites with the yolk-liver mix.
Put green salad leaves on a serving plate, and place the egg halves over the green salad.