February · 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 41.

Numbered recipe references (11)

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 dishes11 recipes

1. No. 66Windsor Soup from Calf's Feet
2. No. 6Strong Broth with Wine, Served in Cups
3. No. 370Brains Served in Shells
4. No. 354Deep-Fried Yeast Pies with Brain Filling
5. No. 335Small Pies with Fresh Cabbage Filling
6. No. 369Brain Fritters in Frying Batter
7. No. 799Beef Fillet Larded with Truffles or Anchovies
8. No. 1113Hazel Grouse à la Maréchale with Two Sauces
9. No. 1926Royal Frozen Punch (Punch Glacé)
10. No. 1051Roast Turkey Stuffed with Walnuts and Veal Liver
11. No. 1941Walnut and Pistachio Custard Cream

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