August · Class I Dinner Menu (1901)

English recipe guide, not a full translation. This page lists English-language recipes corresponding to numbers cited in the printed dinner menu. Unnumbered dishes, wine suggestions and serving details remain in the Russian original. Historical numbering sometimes differs from the modern catalogue; verify unusual matches against the scan.

Printed source: 1901 edition, scan page 44.

Numbered recipe references (16)

Recipes are listed in the order in which their numbers appear in the historical menu. These links open the reviewed English recipe translations, not the Russian pages.

Referenced dishes16 recipes

1. No. 15French Julienne Soup
2. No. 109Chestnut Purée Soup
3. No. 370Brains Served in Shells
4. No. 325Puff Pies with Calf-Liver Filling, Rum and Madeira
5. No. 797Viennese-Style Beef Fillet
6. No. 525Artichoke Bottoms with Various Sauces
7. No. 526Artichoke Bottoms with Green Peas and Tomato Sauce
8. No. 527Whole Artichokes Stuffed with Champignons and Madeira
9. No. 528Whole Artichokes Stuffed with Fresh Mushrooms and Sour Cream
10. No. 529Artichokes Stuffed with Crayfish and Veal
11. No. 530Artichokes with Malaga Wine
12. No. 1496Bread and Spinach Pudding with Crayfish Tails
13. No. 1924Imperial Frozen Strawberry Punch
14. No. 1119Ordinary Roast Snipe
15. No. 1122Woodcocks or 'Svisteli' with Toasts
16. No. 1907Crème Royale, Marbled Ice Cream

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