Peterburg Cuisine

A. N. Benois. Menu of the Lunch for the Clerics and for Persons of the First Two Classes in the Palace of the Facets of the Moscow Kremlin on the occasion of the coronation of Emperor Nicholas II and Empress Alexandra Feodorovna on May 15, 1896.

A.A. Levenson Printshop (Moscow). 1896.

Chromolithograph. 37,1х26,8 cm.

Dish Recipes

Glazed Veal Fllet

Cooking rules

Take the kidney part of the veal, remove the bones, remove the flank, tie with Dutch threads, put it in the melted butter in a saucepan and fry a little on both sides, and when tinted, add a little broth, put roots, spices, a bunch of greens, a piece of lightly salted bacon and, bringing to a boil on the stove, cover with a lid and put in a hot oven (it will be ready in an hour). When the juice boils off, add the broth again, turn it over, and repeat until the veal is tender and browned, and the juice boils to a sauce-like density. Then take the fillet out to the board, remove the threads, cut into portions, put on a plate as a whole and pour over the strained own juice without fat. Complete it with any side dish of your choice. Serve the side dish separately.

Jellied Chicken or Game

Cooking rules

If the aspic is cooked from chicken, then the chicken must be boiled, poured with cold water, then all the flesh is separated from the bones and cut into cubes, and the bones are put back into the broth, boiled and made into an aspic. If game aspic is made, then the game is fried, then the flesh is separated from the bones and cut into blankets/blanquette, and the bones are poured with a light meat broth and boiled for about 1 hour, after which aspic is prepared from this broth.

Note. If you want to get a more tasty aspic, then do not fry the whole game, but cut off the fillet and all the meat from the bones, let it in, and pour the raw bones with cold water and boil the broth from them, from which they then prepare the aspic .