Petersburg Cuisine
A. A. Bilderling. Music Program and Menu of the Lunch on the Occasion of the Fiftieth Anniversary of the Nikolaev Academy of the General Staff
A. Ilyin Cartographic EStablishment of (St. Petersburg). 1882.
Chromolithography. 39.4x53, folded 39.4x26.5 cm.
Dish Recipes
Soup Consommé a la Orleans
Cooking rules
Prepare chicken consommé and make equal amounts of chicken quenelles, ravigote quenelles and crayfish quenelles with teaspoons; boil in salted water before serving and add to consommé.
Chicken Consommé
Cooking rules
First boil and strain the chicken broth and prepare the consommé as follows: take a pound of soft beef or chicken fillets, chop finely, grind in a stone mortar, beat the required amount of egg whites, measuring 2 egg whites per chicken, stir, put in a saucepan, dilute with chicken broth and cook over low heat, topping up with a tablespoon of cold water until it is completely cleared and gets the proper taste and color; then strain through a napkin and consume. Lovers of stronger broth add spit-roasted chicken to the consommé, adding another chicken for every 6 people. Turkey consommé is prepared in the same way.
Chopped Chicken Guenelles
Ingredients:
per 1 Russian pound of chicken fillets
½ Russian pound of a Panade
3/8 Russian pound of butter
2 chicken eggs
¼ bottle of thick cream
Cooking rules
Сut off the required number of chicken fillets, remove the veins, chop finely and put on the lid. Prepare a Pchoux Panade or soft soaked bread, without top crust, and butter, then proceed as follows: grind finly the fillets in a stone mortar, add choux Panade or bread, grind again, add butter, salt, pepper, nutmeg and eggs, grind everything together, press through a sieve, put in a middle size saucepan, stir and cook one test quenelle in boiling salted water; if the cook needs a tender quenelles, then he/she should add whipped cream to the mince, so much so that the mince has the proper strength, then stir and set on ice for half an hour. Grease the stewpan intended for the quenelles with butter, pore hot water into a pan and put the spoon intended for the quenelles (tea, table or kitchen) into it. When the mince hardens, stir with a spatula until smooth and take a full spoonful of mince from the stewpan, cut off the top with a small knife dipped in hot water so that the quenelles on the spoon have the correct shape, then remove the previously prepared spoon from the hot water and carefully take the quenelles from the first spoon with it and immediately lay them on the greased stewpan, put the spoon that was in the water back into the pan, and take the mince again and continue in this way until the required number of quenelles is made.
10 minutes before serving, carefully add hot broth to a stewpan so as not to pour over the quenelles, cover with a lid and put on a moderately hot stove so that the broth does not boil, and the quenelles are ready on time, turned the quenelles over after 5 minutes. Subject to the above rules, the quenelle does not lose its shape and tenderness, otherwise it either swells up or cracks into pieces. Quenelles are piped through a pastry bag in balls the size of half a nut, long sticks like pasta or triangles, at the request of the cook, or the mince is rolled out in the same way on a floured board, in the shape of sausages, or balls the size of a chicken yolk, or similar to an acorn, but they are all prepared in the same way. If the meatballs are cooked in advance, they should be covered with paper paper so that the paper does not touch the meatballs, then cover again and keep in a cold place.
Green Mince for Quenelles
Cooking rules
Put the right amount of mince for quenelles into the pan, stir until smooth, put a moderate proportion of the prepared essence from different greens, stir and cook as it will be said.
Crayfish Quenelles
Cooking rules
The mince for these quenelles is prepared from fish and chicken fillets in the manner explained, with the difference that butter is replaced with crayfish butter prepared in advance. Why mince gets an orange color and a crab taste.
Russian Steamed Sterlet
Cooking rules
Clean, gut and wash the intended fresh sterlet in cold water, cut into portioned pieces, wipe clean with a towel, put in a suitable saucepan, salt a little and put in a cold place until time. Meanwhile, peel and trim pickles, some white roots, a small onion, and a few pitted olives. An hour before serving, put the sterlet in a suitable saucepan, put prepared roots on top, etc., pour white table wine, add ½ cup of cucumber pickle and the same amount of fish broth, cover tightly with a lid, boil on the stove, put in the oven on free heat and cook until tender (cooked in an hour), then serve in a bowl.