Petersburg Cuisine

V. M. Vasnetsov. Menu of the Dinner for the Moscow Government in the Alexander Hall of the Grand Kremlin Palace in Moscow on the Occasion of the Coronation of Emperor Alexander III and Empress Maria Feodorovna on May 27, 1883.

A. Ilyin Cartographic Establishment (St. Petersburg). 1883.

Chromolithograph. 40,3x24,9 cm.

Dish Recipes

Puree Mushroom Soup

3 Russian pound of beef
10-15 grains of English pepper
1-2 pcs.of  bay leaves
A deep plate of peeled fresh mushrooms
1 onion, 1 tablespoon of butter
1 spoon of flour
2 yolks and ½ glass of cream
Simple pepper

Cooking rules

Cook the broth, as usual, strain it. Peel a full deep plate of some fresh mushrooms, except for the L. torminosus, wash them well in several cold waters, cut them, put them in a stone saucepan, spoon the butter and saute until cooked through, then add a spoonful of flour, salt a little, add fried onions if you like, stir, dilute with broth, cook until tender, strain, pass through a sieve. Mix 2 egg yolks with ½ a glass of cream, dilute with a glass of broth, strain into the broth, salt, heat, stirring to the very hot state. When serving, add finely crushed simple pepper.

Quails in Sauce

Cooking rules

Coat the bottom of the pan with 1 spoon of butter, put ¼ Russian pound of thinly sliced bacon, ½ Russian pound of sliced veal, a little chopped parsley leaves, 1 chopped onion, salt, 1 glass of white or red wine, 1 glass of broth and then clean quails, close the lid and cook on a steady fire; when the quails are ready, take them out; strain the sauce, scooping off any excess fat, and pour it over. Quails are also served with rice boiled in water, with butter mixed with parmesan.