Petersburg Cuisine

V. M. Vasnetsov. Menu of the Lunch for Knights of St. George, Military and Civil Ranks in the Nicholas Hall of the Winter Palace in St. Petersburg on Saint George's Day on November 26, 1904.

A. Ilyin Cartographic Establishment (St. Petersburg). 1904.

Chromolithograph. 37,8x24,3 см.

Dish Recipes

Russian Steamed Sterlet

Cooking rules

Peel, gut and wash a fresh sterlet in cold water, cut into portioned pieces, wipe clean with a towel, put in a right size saucepan, salt a little and put in a cold place until time. Meanwhile, peel and trim the pickles, some white roots, a small onion, and a few pitted olives. An hour before serving, put the sterlet in a right size 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 (it is cooked for one hour), then serve in a saucepan..

Sterlet Fillets

Cooking rules

Remove the steamed sterlet to a sieve, dry it with a napkin, coat it with an egg and grated bread, and then in butter and bread, trim it, put it on the grill and fry on coals on both sides until browned, then put it on a plate and serve with sauce of your choice : Rémoulade, tartare, piquant Russian, Dutch, etc.

Cumberland Sauce

Ingredients and their proportion for 5 persons
Dry ginger - 1/2 tsp. Onion — 1 pc.
Vinegar — 1/2 cup
French mustard — 1 tablespoon.
Pepper, bay leaf — a pinch each
Cloves, cumin — a pinch each
Oranges — 2–3 pcs.
Redcurrant jelly, blackcurrant jelly — 1/2 glass each.
Potato flour — 2 teaspoons
Мadeira — 1 glass
Dry ginger — 1/2 teaspoon

Cooking rules

After peeling and finely chopping the onion, rinse it in cold water, in a napkin, put it into a saucepan, pour with vinegar with tarragon, put spices, except for ginger, reduce under the lid so "that there is no liquid", then add natural red and black currant jelly, without gelatin, put the ready French mustard, squeeze the juice from the oranges, add the powdered ginger and put to boil covered. Once the sauce is actively boiling, pour into it potato flour, diluted with Madeira infused with orange peel, stir quickly and let it boil. When the sauce thickens, strain it through a thin napkin and put finely chopped orange peel infused with Madeira; If not spicy, add some cayenne pepper to taste. This sauce is served with cold meat dishes: jellied beef, cold ham, etc. — and stored in the cold for several weeks.