Petersburg Cuisine

I. A. Mezentsov. Menu of the Ceremonial Dinner for the Highest Military and Civil Officials, Clerics, Noblemen and Foreign Diplomats in the Palace in Tiflis on September 30, 1888, Given during the Trip of Emperor Alexander III and Empress Maria Feodorovna to the Caucasus.

A. Ilyin Cartographic Establishment (St. Petersburg). 1888.

Chromolithograph. 40,1х24,7 cm.

See in the Digital Library

Dish Recipes

Botvinya with Cucumbers

Cooking rules

Cut the right amount of peeled cucumbers into square pieces, put in a saucepan and put on ice. Peel, wash and boil the sorrel in salt water, rub through a fine sieve and put in a cold place. Peel a little young spinach and wash the same amount of young beetroot, blanch until soft in boiling water and, when ready, pour into cold water, squeeze and chop finely. 15 minutes before the holiday, put everything in one pan, dilute with strained sour soup or kvass, add salt, fine sugar to taste and put finely chopped greens, i.e. tarragon, chervil, dill and shallot, grated horseradish and lower a few pieces of pure ice. Boil in salt water (according to the number of persons) part of the salmon, cool on ice, then put on a dish and overlay with chopped fresh cucumbers, crayfish necks, grated horseradish and chopped herbs and onions.

Salmon Сutlets a la d'Artois

Cooking rules

Cook salmon fillets like chicken fillets, put in oil, salt and reserve over low heat; then transfer to the ceiling, pour each fillet with villeroy sauce and put on a slice of truffle. When the sauce has cooled down on the fillets, level and reserve in an egg and grated bread, and 15 minutes before the holiday, fry in hot deep fat, set the bones, put paper cockades, put on a dish and pour juice or sauce with chopped truffles and Madeira.