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Petersburg Cuisine

Introduction

Petersburg Cuisine

List of Menus

Recipes of Dishes

 

 

 

Dish Recipes

Coulibiac

Cabbage Coulibiac

Cooking Rules

Make puff pastry, knead a little and roll it out until half a finger thick, place it on a floured napkin, put cooked in the middle of the pastery, brush with an egg all around, fold the edges in length and seal (cut off excess pastry), then roll out the edges thinly, brush with an egg the crimped edges so that the coulibiac has the correct shape, carefully put your hand under the napkin, take the coulibiac and turn it over onto a baking sheet, trim, straighten it as it should, brush the top with an egg, mark the cut correctly with a knife, make a small hole on top and put it in a moderately hot oven ¾ hours before serving, when it is ready, take it out, clean it from the bottom, and cut it into medium slices on the sheet, place it on a napkin as a whole. Cabbage coulibiac from pastry is prepared in the same way.

 

Turkey Fillets with Game Puree

Turkey Fillets with Game Puree

Cooking Rules

Cut off the fillets from turkeys, remove the veins, cut into small pieces, chop them finely with cleaver, trim them like chicken fillets, put them in a saucepan with butter, salt, cover with layered paper and set in a cold place until time. In the meantime, boil the broth from the bones and when it is ready, make a white sauce from it, boil with mushroom juice, season with everything you need to taste, strain into a saucepan and put to steam in hot water. Cook game puree according to the recipe (106) and croutons, and 15 minutes before serving, fry the fillets on both sides over low heat until tender, remove them from the butter to a plate, alternating each piece with croutons, and pour the hot sauce over top, and fill the middle with hot game puree.