Treat Your Family Like Nobility

Historical Recipes from the European Aristocrats of the Past.

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Saturday, October 25, 2008

Chicken Liver Blintzes Pie

Ingredients:

1.25 lb chicken livers
2 large onions
2 eggs
5 tbsp flour
0.5 lb potatoes
2 large carrots
Salt, Mayo, and spices on taste
Green peas and hardboiled eggs for decoration

Method:

Peel and cut the onions, and fry for 3-5 minutes with 1 tbsp vegetable oil until a pleasant aroma arises.

Grate the liver and onions together, then add eggs, flour, and whip together.
Fry thin pancakes of equal size out of this mix. You should have enough for 12 from these ingredients.

Separately, peel potatoes and carrots, wash, and cut into julienne cuts. Peel the onions, and cut them into small cubes.
Stir-fry the potatoes, carrots, and onions separately.

Then, assemble the pie:
Put the liver pancake on a flat dish, put a thin layer of fried onions over it, sprinkle with Mayo, put the next liver pancake over this, then a layer of fried carrots, sprinkle with Mayo, then put the next liver pancake over this, a layer of fried potatoes, and sprinkle with Mayo...

Continue until you run out of all ingredients.
Sprinkle with Mayo; decorate with boiled or canned green peas and pieces of hard-boiled eggs.

Let sit in a room temperature for 3-4 hours, cut, and serve.

Saturday, October 18, 2008

Pikeperch Baked in Sauce

Ingredients:

2 lb pikeperch
2 lb potatoes
1 large onion
½ tsp ground black pepper
3-5 bay leaves
3 tbsp butter or margarine
Greens and salt on taste

Method:

Peel the potatoes, wash, and cut into medium cubes.
Peel the onions, and cut into strips.
Mix potatoes, onions, bay leaves, salt, and pepper together.

Grease a baking sheet with butter.
Put the mix on a baking sheet in a ring shape, and place the pikeperch fillets in the middle.

Make a sour cream sauce, and pour it over the potatoes and fish.
Bake in an oven, pre-heated to 380 F (170 C) for about 45-50 minutes.

Then, cut into portions, sprinkle with greens, and serve.

Saturday, October 11, 2008

Beef a la Vienna

Ingredients:

2 lb beef fillets
1 bunch greens
1 medium onion
2-3 bay leaves
1 whole clove
1 garlic clove
2 tsp sugar
2 tbsp butter or margarine
2 tbsp flour
1 tbsp ground horseradish
Salt on taste

Method:

Put the meat in a saucepan, pour hot water over it, covering it entirely, and bring to boil with medium heating.
Boil for 10 minutes, removing the foam.
Add greens, bay leaves, a whole clove, garlic, salt, and sugar.

Peel the onion, cut in 2 halves, place them on a hot skillet without any oil, and cook until they turn golden colored, in about 5-7 minutes.
Then, put the onion halves in the boiling broth, and continue to boil until meat is ready.

Melt butter or margarine in a small saucepan or skillet, add the flour, and continue to cook while stirring thoroughly, add some beef broth, and stir to an even consistency.
Then, add ground horseradish to the sauce, stir well, and turn off the heating.

Cut the meat into portion slices, and serve with boiled potatoes and horseradish sauce.

Saturday, October 04, 2008

Cauliflowers a la Polonaise

Ingredients:

1 head cauliflower
1 tbsp lemon juice
1 cup crumbled white bread
2 tbsp chopped parsley greens
2 hard-boiled eggs
2 tbsp melted butter (or margarine)
Salt and pepper on taste

Method:

Cut the cauliflowers into small flowers, and put in a medium-size saucepan.
Pour 2-3 cups water with lemon juice, and bring to boil with a large heating.
Then, turn heating to medium, and boil for 5 minutes.
Drain, and put in the salad bowl.
Mix together the bread crumbs, ground eggs, melted butter, parsley, salt, and pepper.
Sprinkle cauliflower with this mix, and serve.