March · 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 42.

Numbered recipe references (15)

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 dishes15 recipes

1. No. 85Black Grouse Purée Soup
2. No. 93Green Purée Soup with Sorrel or Spinach
3. No. 322Puff-Pastry Cornucopias Filled with Brains
4. No. 372Eggs Baked in Shells
5. No. 364Small Bread-Roll Pies with Crayfish Filling
6. No. 334Small Pies with Veal Filling
7. No. 780Stewed Beef with a Rich Sauce
8. No. 1427Hazel Grouse or Quail Aspic Pâté
9. No. 1028Minced Chicken Cutlets
10. No. 1577Walnut Soufflé
11. No. 1925Frozen Apricot Punch
12. No. 1057Braised Turkey Stuffed with Chestnuts
13. No. 1902Pistachio Cream Ice Cream
14. No. 1943Caramel (Crème Brûlée) Custard Cream
15. No. 1961Apple Plombière

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