Treat Your Family Like Nobility

Historical Recipes from the European Aristocrats of the Past.

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Saturday, March 28, 2009

"Faberge" eggs

Ingredients for 4:

4 (or 8, or 12) eggs
1 l broth
Gelatin pack
Fillings on your taste (descriptions are below)

Method:

Wash the eggs thoroughly, and drain.

Cut “a cup” from a blunt end with size about 0.5 inch, and pour the eggs in a cup (use them for other dishes). Let the shells warm to a room temperature, wash from inside slightly, and remove the films from inside of every egg carefully, if necessary.

Place every shell into usual container for eggs.

Mix gelatin with hot broth, stir thoroughly, heat (for about 1 minute in microwave), and pour 2 tbsp in every egg shell.

Note that broth has to be transparent.

Let to cool a little, and refrigerate container until broth turns into jelly.

Then, place in every shell ground boiled carrots, julienne-cut-stripes of chicken meat or fish, boiled or canned green peas and corn, button champignons, (optional) pomegranate seeds.

After that, pour in every shell the broth with gelatin until shells are full, and refrigerate for 2 hour or more.

Put the green salad leave on a flat serving dish, cut tomatoes into rings, and cucumbers into thin strips.

Peel every shell carefully, and place in a middle of the dish. Decorate with tomatoes and cucumber pieces, and with greens (parsley, dill, green onions), and serve.

Note:

If you are planning to keep this dish more than 0.5 hour, cover it with a plastic wrap, and place in a refrigerator immediately. Or keep not peeled eggs in the container in a refrigerator, and peel them in 5 minutes before serving.

Variations for fillings:

1. Boiled shrimps, crab meat or crab meat imitation pieces, green peas, and baby carrots,

2. Julienne-cut cooked roast beef, or smoked meats, with boiled vegetables pieces,

3. Julienne-cut cooked mushrooms with green peas and Italian parsley greens,

4. Boiled or canned vegetables pieces,

5. Boiled seafood with dill greens.

6. Fruits pieces in a sweet jelly – kids like this.

This dish looks very attractive and festive.

Saturday, March 21, 2009

Appetizer with Liver and Cucumber

Ingredients:

1 lb beef or pork liver
1 large English cucumber
2 tbsp mayonnaise
1 tbsp ketchup
1 tsp mustard
1 egg
.25 gallon milk
Salt on taste
1 cup flour
1 cup bread crumbs

Method:

Defrost liver, remove all the membranes, and cut before or after defrosting into same-size squares with about 1 inch sides.

Put them in milk, and soak for 30 minutes.

Drain.

Mix mayo, ketchup, mustard, egg, and salt.

Roll every piece of liver with flour, then with the mixture, then with the bread crumbs.

Fry with vegetable oil on low heating, until it becomes golden colored.

Cut the English cucumber into 0.5-inch rings.

Wrap every liver piece with a cucumber ring, stick a toothpick in to keep them together, and serve warm on a flat dish covered with green leaves and cucumber pieces.

Saturday, March 14, 2009

Meat-Mushrooms Salad

Ingredients for 4:

0.5 lb boiled meat
0.5 lb mushrooms (champignons or other)
1 medium onion
1 tbsp lemon juice
1 tsp mustard
Salt and pepper on taste

Method:

Cut the mushrooms into thin slices, and simmer with 1 tbsp water on low heating until they’re ready, or for about 15 minutes.

Cut the meat into medium cubes.

Cut the sweet onions into small cubes.

Mix all ingredients. Let sit for 1-2 hours in a refrigerator.

Serve with rye bread.

Saturday, March 07, 2009

Lentils with different dressings

Ingredients for 2:

1 cup lentils
½ tsp salt

For dressing:

5 bacon slices or 5 tbsp vegetable oil
1 medium onion
3 garlic cloves
3 coriander stalks
½ tsp adjika

Method:

Fry bacon on a dry skillet.
Peel onions and garlic, cut into small pieces, and stir-fry with the bacon fat.
Cut coriander greens into small pieces, add to the onions and garlic, then add adjika and stir well.
Mix the skillet content with the drained lentils and fried bacon slices, stir, and bring to boil.
Then, turn heating off, and serve.

Note:

You can substitute the bacon with vegetabke oil.