December · Classes II–III 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 68.

Numbered recipe references (77)

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 dishes6 recipes

1. No. 1Basic Yellow Broth, Medium Strength
2. No. 1466Cold Mayonnaise of Whole Boiled Stuffed Fish
3. No. 1113Hazel Grouse à la Maréchale with Two Sauces
4. No. 990Roast Hare with Liver Gravy
5. No. 1358Pickled Beetroot with Horseradish
6. No. 2053Lingonberry Cream with Whipped Cream

Dinner 27 recipes

1. No. 26Mutton Broth with Shaped Roots
2. No. 360Pancake-Wrapped Small Pies with Beef Filling
3. No. 1079Boiled Duck Stuffed with Noodles and Dried Mushrooms
4. No. 593Swede Sauce with Malaga Wine
5. No. 594Swedes with Polish Browned-Butter Sauce
6. No. 799Beef Fillet Larded with Truffles or Anchovies
7. No. 2038Baked Milk Custard: General Method

Dinner 36 recipes

1. No. 42Shchi Made with Sauerkraut
2. No. 363Layered Pancake Loaf for Soup or Borscht
3. No. 1138Large Ruffe Fried in Batter
4. No. 1110Hazel Grouse Stewed in Sour Cream
5. No. 1837Round Puff Pastries with Jam or Sweet Béchamel
6. No. 1838Whole Apples in Puff Pastry Envelopes

Dinner 46 recipes

1. No. 4Red Broth, Medium Strength
2. No. 365Bread-Roll Pies with Carrot Béchamel
3. No. 1451Aspic-Style Stuffed Hazel Grouse
4. No. 566Chestnut Sauce with Red Wine
5. No. 1063Lithuanian-Style Roast Goose Stuffed with Apples
6. No. 1959Rice Plombière

Dinner 55 recipes

1. No. 49Little Russian Borscht
2. No. 1361Spiced Pickled Cherry Salad
3. No. 780Stewed Beef with a Rich Sauce
4. No. 2089English Wedding Cake
5. No. 1619Baked Apples Stuffed with Jam, in Almond Milk

Dinner 64 recipes

1. No. 101Bread Purée Soup with Wine
2. No. 1430Cold Game Pâté with Aspic
3. No. 1428Potato and Beef Pâté
4. No. 657Carrot Pudding

Dinner 74 recipes

1. No. 60Goose Blood Soup
2. No. 61Pork Blood Soup
3. No. 1706Vareniki with Mushrooms
4. No. 1701Vareniki Made with Potato Flour

Dinner 82 recipes

1. No. 84Hare Purée Soup
2. No. 1954Whipped Cream with Rice

Dinner 94 recipes

1. No. 127Whitefish, Pike or Pike-Perch Soup with Sour Cream
2. No. 229Fish Quenelles
3. No. 805Roast Beef Roasted in the Oven
4. No. 1515Another Chestnut Pudding with Fruit and Rice

Dinner 103 recipes

1. No. 90Fresh Tomato Purée Soup
2. No. 1864Choux Petits Choux
3. No. 1867Choux Puffs with Chocolate Béchamel

Dinner 117 recipes

1. No. 117Ukha from Ruffe, Perch, Whitefish and Burbot, Clarified with Caviar
2. No. 125Ukha from Fresh Salmon or Sturgeon
3. No. 872Veal Cutlets with Sour-Cream or Milk Béchamel
4. No. 4000Dried Green Beans
5. No. 968Larded Pork Roast with Caper or Mushroom Sauce
6. No. 2008Apple Kissel
7. No. 2036Cherry and Pear Compote

Dinner 127 recipes

1. No. 1Basic Yellow Broth, Medium Strength
2. No. 904Calf Liver Braised in Sauce
3. No. 1721Italian Macaroni with Tomato Purée
4. No. 1816Yeast-Raised Oladyi
5. No. 1868Jam-Filled Doughnuts (Ponchiki)
6. No. 1668White-Bread Croutons Fried in Butter
7. No. 1674Toast with Apricot Marmalade and Madeira

Dinner 134 recipes

1. No. 97Pearl Barley Purée Soup
2. No. 760Bouilli — Boiled Beef
3. No. 1277Cod with Potatoes, Butter and Eggs
4. No. 893Calf's Head with Prune Sauce

Dinner 147 recipes

1. No. 1Basic Yellow Broth, Medium Strength
2. No. 343Small Pies with Buckwheat Porridge and Eggs
3. No. 1188Boiled Perch with White Lemon and Madeira Sauce
4. No. 1518Chicken Pudding with Crayfish Tails
5. No. 1063Lithuanian-Style Roast Goose Stuffed with Apples
6. No. 1066Roast Goose Stuffed with Kasha and Mushrooms
7. No. 2011Cranberry or Barberry Kissel

Dinner 155 recipes

1. No. 33Wallachian White Soup
2. No. 1271Cutlets of Zander, Pike or Perch: Two Methods
3. No. 1317Italian-Style Pike Baked with Anchovies and Cheese
4. No. 1488Traditional Plum Pudding with Madeira, Malaga and Rum
5. No. 984Braised Wild Piglet with Cherry Sauce

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