January · 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 47.

Numbered recipe references (210)

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.

Dinner 19 recipes

1. No. 1380Fish Pie with Viziga, Rice and Eggs
2. No. 3Clear Double-Strength Yellow Broth (Consommé)
3. No. 226Beef or Veal Quenelle
4. No. 1249Sterlet Poached in Champagne
5. No. 1057Braised Turkey Stuffed with Chestnuts
6. No. 3762Pickled Cherries for Salad
7. No. 1966Lemon Jelly with or without Wine
8. No. 2087Whipped-Cream Meringue Layer Cake
9. No. 2088Another Whipped-Cream Cake

Dinner 28 recipes

1. No. 45Green Shchi with Sorrel Alone or Mixed with Spinach
2. No. 223Veal Kidney Meatballs
3. No. 374Veal and Herring Filling Baked in Shells
4. No. 897Boiled Calf's Feet with White Sauce in a Vol-au-Vent
5. No. 1487White-Bread Pudding Boiled in a Napkin
6. No. 1108Spit-Roast Hazel Grouse Stuffed with Lemon Breadcrumbs
7. No. 3827Lingonberry Preserve with Roast Meat
8. No. 1932Apple Cream Mould

Dinner 36 recipes

1. No. 80Royal Soup
2. No. 1311Whole Stuffed Boiled Pike with Sour-Cream Sauce
3. No. 1574Sour Cream Soufflé
4. No. 1074Braised Stuffed Ducks
5. No. 1943Caramel (Crème Brûlée) Custard Cream
6. No. 1900Crème Brûlée Cream Ice Cream

Dinner 46 recipes

1. No. 5Double-Strength Red Broth (Consommé)
2. No. 322Puff-Pastry Cornucopias Filled with Brains
3. No. 1444Suckling Pig Aspic
4. No. 653Carrots, Turnips, Potatoes and Cabbage with Milk Béchamel
5. No. 1036Braised Capon or Poularde in Truffle Sauce
6. No. 1917Tutti-Frutti Ice

Dinner 510 recipes

1. No. 49Little Russian Borscht
2. No. 383Croutons from Firm Buckwheat Porridge
3. No. 384Croutons from Fine Buckwheat Groats
4. No. 385Croutons from Smolensk Groats
5. No. 777Beef Called Hussar's Liver
6. No. 630Potato Cutlets
7. No. 841Tripe in Sour-Cream Sauce
8. No. 1153Fried or Baked Carp with Four Sauces
9. No. 455Walnut Sauce for Roast Carp
10. No. 2027Orange and Prune Compote

Dinner 610 recipes

1. No. 17Soup with Savoy Cabbage (Pot-au-Feu)
2. No. 220More Croutons with Dutch Cheese
3. No. 1419Capón or Fattened Turkey Pâté with Veal Forcemeat
4. No. 1577Walnut Soufflé
5. No. 990Roast Hare with Liver Gravy
6. No. 991Hare Cutlets with Beetroot Sauce
7. No. 687Beetroot Salad
8. No. 686Beetroot Sauce
9. No. 1978Pineapple Jelly
10. No. 1997Pineapple Mousse

Dinner 78 recipes

1. No. 1692Lithuanian Kolduny with Beef and Kidney Fat
2. No. 79Creamed Chicken Purée Soup
3. No. 1248Boiled Sterlet with Potatoes and Wine
4. No. 834Fried Ox Brains with Sauce
5. No. 732Truffles in Sauce, Another Method
6. No. 849Ordinary Oven-Roasted Veal on a Baking Sheet
7. No. 860Veal in Dark Sauce with Morels and Tarragon Vinegar
8. No. 1956Plain Cream Plombière

Dinner 810 recipes

1. No. 70Soup with Lemon and Rice
2. No. 71Soup with Lemon and Pearl Barley
3. No. 974Pork Rib Chops with Seven Serving Variations
4. No. 1922Frozen Lemon Punch (Punch Glacé)
5. No. 1528Sponge Pudding
6. No. 786Beef Stewed with Red Wine
7. No. 1803Wine Wafer Rolls
8. No. 1804Rich Wafer Rolls
9. No. 1805Wafer Rolls with Cinnamon
10. No. 1806Wafer Rolls Filled with Cream or Jam

Dinner 97 recipes

1. No. 31White Soup
2. No. 335Small Pies with Fresh Cabbage Filling
3. No. 349A Pie Crust Filled with Many Small Meat Pies
4. No. 1467Cold Fish Mayonnaise with Salad and Green Sauce
5. No. 1114Steamed Hazel Grouse Soufflé with Champignon Sauce
6. No. 927Roast Mutton with Buckwheat Kasha and Shallots
7. No. 2006Green Pistachio Blancmange

Dinner 1011 recipes

1. No. 63Crayfish Soup, Another Method
2. No. 1302Whole Boiled Pike with Twenty-Three Sauce Choices
3. No. 715Fresh Porcini and Red-Capped Mushrooms with Sour Cream
4. No. 542Lithuanian-Style Stuffed Cabbage
5. No. 780Stewed Beef with a Rich Sauce
6. No. 3711Fermented or Soaked Apples
7. No. 2078Viennese Almond Layer Cake
8. No. 2079Viennese Layer Cake
9. No. 2080Grey Almond Cake with Whipped Cream
10. No. 2081Viennese Almond Sponge Cake
11. No. 2082Almond Cake with Potato Starch

Dinner 117 recipes

1. No. 96Rice Purée Soup
2. No. 216Little Croutons Served with Puréed Soups
3. No. 775Steam-Cooked Beef with Vegetables
4. No. 353Meat Croquettes for Broth or Roast Beef
5. No. 653Carrots, Turnips, Potatoes and Cabbage with Milk Béchamel
6. No. 1131General Directions for Frying Fish
7. No. 1649Dutch Pancakes

Dinner 126 recipes

1. No. 117Ukha from Ruffe, Perch, Whitefish and Burbot, Clarified with Caviar
2. No. 773Beef with Salted Saffron Milk Cap Sauce
3. No. 1730Boiled Syrniki
4. No. 1731Boiled Syrniki, Another Method
5. No. 855Roast Veal with Macaroni
6. No. 1962Green-Tea Plombière

Dinner 137 recipes

1. No. 4Red Broth, Medium Strength
2. No. 376Rice Croquettes
3. No. 1437Eel, Burbot or Pike Pâté
4. No. 1753Smolensk Groats with Hazel Grouse
5. No. 791Excellent Roast Beef, Another Method
6. No. 213Chilled Coffee Soup
7. No. 1568Smetannik: Sour-Cream and Jam Pastry

Dinner 146 recipes

1. No. 1383Salmon and Sago Pie
2. No. 1Basic Yellow Broth, Medium Strength
3. No. 216Little Croutons Served with Puréed Soups
4. No. 760Bouilli — Boiled Beef
5. No. 923Ordinary Roast Leg of Mutton
6. No. 1569Apple Charlotte Lined with White-Bread Toast

Dinner 156 recipes

1. No. 6Strong Broth with Wine, Served in Cups
2. No. 1427Hazel Grouse or Quail Aspic Pâté
3. No. 1510Sago Pudding with Flavoured Sauces
4. No. 990Roast Hare with Liver Gravy
5. No. 1927Uncooked Whipped-Cream Mould with Vanilla or Lemon
6. No. 1930Sour-Cream Mould

Dinner 167 recipes

1. No. 39Fish Soup Made with Meat Broth
2. No. 760Bouilli — Boiled Beef
3. No. 3934Keeping Fresh Mushrooms under Butter
4. No. 5Double-Strength Red Broth (Consommé)
5. No. 1503Lemon or Orange Sponge Pudding
6. No. 1050Ordinary Roast Turkey
7. No. 1966Lemon Jelly with or without Wine

Dinner 175 recipes

1. No. 50Polish Borscht
2. No. 1009Boiled Young Chickens, Hen or Turkey with Fourteen Sauce Options
3. No. 1561Calf's Brain Pudding
4. No. 1153Fried or Baked Carp with Four Sauces
5. No. 2034Dried-Fruit Compote

Dinner 187 recipes

1. No. 3Clear Double-Strength Yellow Broth (Consommé)
2. No. 355Deep-Fried Small Pies with Meat Filling
3. No. 1457Cold Mayonnaise of Stuffed Chicken or Capon
4. No. 1113Hazel Grouse à la Maréchale with Two Sauces
5. No. 1923Frozen Punch from Fruit Juice
6. No. 1104Roast Wild Ducks
7. No. 1967Moscovite Jelly, Frozen at the Edges

Dinner 197 recipes

1. No. 45Green Shchi with Sorrel Alone or Mixed with Spinach
2. No. 46Shchi from Pickled Sorrel
3. No. 373Mushroom Filling Baked in Shells
4. No. 1130General Directions for Boiling Fish
5. No. 671Turnips with Sweet Stuffing
6. No. 794Portuguese-Style Beef
7. No. 1961Apple Plombière

Dinner 206 recipes

1. No. 71Soup with Lemon and Pearl Barley
2. No. 760Bouilli — Boiled Beef
3. No. 648Carrot Sauce
4. No. 745Fried Kidneys
5. No. 1204Fried or Baked Sturgeon or Salmon
6. No. 2119Crumbly Butter Cake with Candied Orange Peel

Dinner 217 recipes

1. No. 5Double-Strength Red Broth (Consommé)
2. No. 270Young Beet Stalks for Borscht
3. No. 326Round Puff Pies with Veal or Beef Filling
4. No. 1447Hare Aspic
5. No. 541Stuffed-Cabbage Pudding
6. No. 1094Roast Black Grouse
7. No. 2033Mixed Fresh and Dried Fruit Compote

Dinner 225 recipes

1. No. 59Meat Solyanka (Selyanka)
2. No. 880Boiled Veal Breast with White Raisin Sauce
3. No. 624Potatoes under Béchamel
4. No. 795English-Style Beef
5. No. 2005Almond Blancmange

Dinner 235 recipes

1. No. 14Wallachian Red Broth with Roots, Double Strength
2. No. 1419Capón or Fattened Turkey Pâté with Veal Forcemeat
3. No. 713A Very Tasty Sauce of Dried Porcini
4. No. 1132General Directions for Baking Fish
5. No. 1852Sponge Cake with Marsala, Béchamel and Meringue

Dinner 247 recipes

1. No. 19Ordinary Chicken Broth
2. No. 1309Layered Pike with Horseradish, Stuffing and Sour Cream
3. No. 1304Boiled Pike in Horseradish and Sour-Cream Sauce
4. No. 512Dried Green Peas with Mushroom Cutlets
5. No. 950Roast Mutton Breast
6. No. 2189Apple Meringues
7. No. 2211Apple-and-Prune Shortcrust Slices

Dinner 256 recipes

1. No. 84Hare Purée Soup
2. No. 216Little Croutons Served with Puréed Soups
3. No. 1427Hazel Grouse or Quail Aspic Pâté
4. No. 2825Chestnut Soufflé (Supplement to Section XIII)
5. No. 1051Roast Turkey Stuffed with Walnuts and Veal Liver
6. No. 1963Almond Plombière

Dinner 266 recipes

1. No. 1692Lithuanian Kolduny with Beef and Kidney Fat
2. No. 29Game Broth
3. No. 1130General Directions for Boiling Fish
4. No. 566Chestnut Sauce with Red Wine
5. No. 857Roast Veal with Cherries
6. No. 2090Italian Sponge Layer Cake

Dinner 277 recipes

1. No. 113Purée Soup from Ordinary Dried Peas
2. No. 1145Boiled Crucian Carp in Sour-Cream Sauce with Quenelles
3. No. 1146Crucian Carp Boiled in Cream
4. No. 1147Fried Crucian Carp in Sour Cream
5. No. 1711Milk Noodles with Vanilla and Cream
6. No. 928Marinated Mutton in the Style of Chamois
7. No. 1954Whipped Cream with Rice

Dinner 284 recipes

1. No. 117Ukha from Ruffe, Perch, Whitefish and Burbot, Clarified with Caviar
2. No. 1058French-Style Braised Turkey with Rice
3. No. 787Stewed Beef with Potato Croquettes
4. No. 1803Wine Wafer Rolls

Dinner 293 recipes

1. No. 189Soup from Fresh or Dried Cherries
2. No. 967Pork Roast with Prune Sauce
3. No. 1799Waffle Cake with Jam and Whipped Cream

Dinner 306 recipes

1. No. 1392Fresh Cabbage Pie with Eggs
2. No. 3Clear Double-Strength Yellow Broth (Consommé)
3. No. 760Bouilli — Boiled Beef
4. No. 835Boiled Brains in Sauce
5. No. 1091Roast Capercaillie
6. No. 2002English Mousse

Dinner 315 recipes

1. No. 60Goose Blood Soup
2. No. 1259Boiled Zander with Croutons and Potatoes
3. No. 1709Vermicelli or Noodles Layered with Meat and Eggs
4. No. 878Roast Veal Breast Stuffed with Bread
5. No. 1578Béchamel Soufflé in Layers

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