Treat Your Family Like Nobility

Historical Recipes from the European Aristocrats of the Past.

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Saturday, December 27, 2008

“Sand dough”


2.5 cup flour
300 g (2/3 lb) butter or margarine
3 egg yolks
1 egg
1 cup sugar
0.5 tsp baking soda
Salt on taste
Add-ons (ground nuts, dry fruits) on taste


Mix flour and baking soda.

Blend butter with sugar until the sugar dissolves, add egg yolks one by one and stir them well until an even consistency is reached.

Stir in salt.

Then, pour this mix into the flour, and make dough.

Do not over knead, just mix the ingredients.
Make a dough ball; place it in a refrigerator for 1 hour.

Then, roll the dough into a round shape about 0.5-0.8 inch thick.

Cut the cookies as you like.

Sprinkle a baking sheet with flour, and put the cookies over it with a confectionary bag.

Blend egg with water, and sprinkle the cookies with this mix.

Note: you can also sprinkle the cookies with ground nuts, sugar, cinnamon, and so on.

Pre-heat an oven to 230-250 C (450-480 F).
Place the baking sheet in the oven, and cook for no more than 15 minutes, just until the cookies start turning gold covered, or else you will get crunchy rather than “sand” cookies.

Serve hot or cold.


This is a very common dough for cookies and pies.
There is also another way to make “sand dough”:

On a clean table, make a “mountain” from flour, pour sugar, salt, spices, and soda over it, make a deep groove in the middle on this mountain, and pour an egg in it.

Cut warm butter into cubes, and place these cubes on the mountain’s edges.

After that, cut all the ingredients using long, wide knife, until you get dough crumbs.

Then, knead the dough for 2-3 minutes with cold hands, roll the dough into a ball, cover with clear plastic wrap, and refrigerate for 1 hour.

After that, roll and cut the dough as you need.


Saturday, December 20, 2008

Large Chicken Roll


1 chicken
1/3 lb ham
1/3 lb cheese
2 cloves garlic
3 eggs
1 cup Mayonnaise


Wash chicken, and carefully take off the skin (try to keep the skin whole).
Cover large flat plate with a fabric, and place the skin flat on it.

Remove all bones from the chicken, and cut the meat into thin slices.
Place them in one layer over the skin.

Cook an omelet from the whipped eggs and Mayo on a large skillet.
Cut ham into small cubes, and grate the cheese and garlic.
Sprinkle the chicken meat with the cheese and garlic, sprinkle with ham pieces, and cover with the omelet.

Roll the chicken in a tight wrap, wrap it in the fabric, and wrap with thread.
Put the wrap in salted boiling water, turn the heating to medium-low, and boil for about 40-60 minutes.

Then, drain, place under a 2-lb weight, and cool.

To serve, remove the fabrics, cut into slices, and decorate with dill and parsley greens.

Saturday, December 13, 2008

Smoked Chicken Salad

Ingredients for 2:

1 smoked chicken breast
1 medium onion
2 hardboiled eggs
½ English cucumber
½ can yellow corn (or ¼ lb boiled corm)
4 tbsp 3% vinegar + 1 tsp sugar
1/3 cup parsley greens
Spices and dressing on taste


Peel the onion, and cut into thin stripes.
Brine it with the vinegar-sugar mix.

Cut the chicken meat, eggs, and cucumber into medium cubes.

Mix the chicken, cucumber, eggs, corn, brined onions, spices (optional) and dressing, stir well.

Decorate with parsley greens.

Dressing: A mayo-sour-cream mix, sour cream, mayo, olive oil.

Saturday, December 06, 2008

Stuffed Fish Baked in Foil

Ingredients for 1:

1 whole fish
4 medium onions
Salt, greens (dill, parsley, lemon) and spices (any lemon fish spice mixes) on taste


Cut greens into small pieces, cut peeled onions into half-rings.
Mix onions and greens.

Wash and clean the fish, remove head, fins, inners and black membranes. Rub the spice mix into the inside and outside of the fish.

Put the fish in the center of a piece of foil, and stuff it with a greens-onions mix.

Cover with foil to avoid leaks.
Bake in an oven pre-heated to 400 F (200 C) for about 30 minutes.

Serve with boiled vegetables, potato puree, or rice, and with some delicious sauces.