Treat Your Family Like Nobility

Historical Recipes from the European Aristocrats of the Past.

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Saturday, September 26, 2009

Smoked Chicken Salad


1 can green peas (or 1 lb frozen)
3 hardboiled eggs
1-2 smoked chicken breasts
1 bunch green onions
Mayo and Soy sauce on taste


Boil the peas if necessary, and then cool them.

Grate eggs.

De-skin and de-bone, and cut the chicken breasts into medium cubes.

Cut the onions into small pieces.

Mix all ingredients, let sit for 10 minutes, and serve.

Saturday, September 19, 2009

Boiled French Green Beans with Green Mousse


For mousse:

1 plain yogurt
½ lb fat sour cream
1 egg white
2 stalks green onions
3 stalks dill
¼ tsp salt
1 1/4 tsp gelatin, soaked in 2 tbsp warm water
2-3 drops Tabasco sauce

For boiled beans:

1 lb frozen or fresh French green beans
0.5 lemon
1 pinch lemon peels
6 tbsp bread crumbs
2 tbsp vegetable oil
2 tbsp butter
Salt on taste


To make green mousse, mix sour cream, yogurt, salt, Tabasco sauce, and thinly cut greens together.
Whip the egg white and salt to a mild peak consistency, and then add gelatin, drop by drop, continuing whipping.
Then, add the sour cream mix to the whipped egg white, and mix carefully.
Place this mix into 2 pudding dishes (or just yogurt cans), and let sit in a refrigerator for 2 hours.

Boil beans in salt water with lemon peels and lemon juice.
Then, drain the beans with paper towels.

Stir-fry bread crumbs with a vegetable oil and butter mix.

To serve, place the hot green beans on serving plates, sprinkle with fried bread crumbs, and place the mousse to the side.

Decorate with greens, and serve.

Saturday, September 12, 2009

Caviar Ice Cream


2/3 pint (350 ml) milk
2 egg yolks
2 tsp lemon juice
0.5 tap dill greens
7 dessert spoons sugar or sugar powder (tsp)
1 tsp gelatin
1 tbsp Champagne vine (optional)
1 tsp red or black caviar


Bring the milk to boil. Cool to 70 C (160 F).

Stir the egg yolks with sugar and gelatin; add to milk by thin stream, stirring continuously.

Place the dish with the mix in a steamer, and steam for 15-20 minutes, stirring continuously until mix becomes thick.

Then, place mix in an ice-cream maker, and process until mix cools to room temperature.

Then, stir-in carefully the caviar (try to keep caviar whole), thinly cut dill, lemon juice, and Champagne (optional), and process 20 minutes more.

Place in a freezer as for usual ice cream recipes.

Serve as a standalone dish or as a side dish on green salad leaves and orange slices to baked fish.

Saturday, September 05, 2009

Seafood Salad


1 lb frozen seafood
1 English cucumber
1 can yellow corn
2 tbsp mustard
2 tbsp Mayonnaise
Salt and sugar on taste
Dill, Parsley, green salad leaves


Boil the seafood as per instructions, then wash and drain.

Grate the seafood on a large grater, or cut into medium pieces.

Cut the cucumber into Julienne style pieces.

Make the mustard sauce: blend the mustard, Mayo, salt, and sugar.

Cover a flat serving dish with green salad leaves, and place the seafood layer on them.

Cover this layer with a cucumber layer.

Pour the sauce over it, cover with a yellow corn layer, and decorate with Dill and Parsley greens.

Serve immediately.