Petersburg Cuisine

A. M. Vasnetsov. Menu of the Lunch for Members of Moscow Government and the Classes-representative Bodies in the Alexander Hall of the Grand Kremlin Palace in Moscow on May 26, 1896 on the occasion of the coronation of Emperor Nicholas II and Empress Alexandra Feodorovna.

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

Chromolithograph. 28,3х45,8 cm.

Dish Recipes

Gatchina Trout Naturally

Cooking rules

Three hours before serving, clean (the inside is removed through the hole where the gills, without cutting the belly of the fish, also do not scrape the trout scales) the required number of fresh Gatchina trout, wash, roll up and saw with Dutch thread. Then, having boiled vinegar in a saucepan, dip the back of each trout, and when it turns blue, put it in a colander in a fish boiler; 15 minutes before serving, salt, carefully pour сourt-bouillon, boil, take out with a colander, remove the threads, and, laying it correctly on a napkin, surround with green parsley and potatoes, the sauce is served from the following: Provencal, Ravigote, Dutch, tartare, Bert de Montpellier or horseradish.

Roast Duck Stuffed with Fruit

Cooking rules

Clean a young duck, then peel and finely chop apples, the same number of pears, a few pitted plums and the same number of pitted cherries, add two tablespoons of fine sugar with lemon peel, stir and set on the table; meanwhile crush cherry and plum stones in a stone mortar with a part of cardamom, put in a saucepan, pour 2 tablespoons of broth and, covering with a lid, boil on the stove, then strain through a fine sieve, pour the juice into the cooked fruit, stir, and stuff the duck properly; an hour before serving, put it in a mold, pour it with oil and put it in a hot stove, then do as mentioned above, see stuffed goose.