November · 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 45.

Numbered recipe references (18)

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 dishes18 recipes

1. No. 29Game Broth
2. No. 219Croutons with Minced Meat and Parmesan
3. No. 220More Croutons with Dutch Cheese
4. No. 39Fish Soup Made with Meat Broth
5. No. 229Fish Quenelles
6. No. 328Book-Shaped Puff Pies with Burbot Filling
7. No. 371Fish Filling Baked in Shells
8. No. 374Veal and Herring Filling Baked in Shells
9. No. 965Buzhenina: Roast Ham of Young Pork
10. No. 1436Hot Salmon or Other Fish Pâté
11. No. 468Sauce for Fish Pâtés
12. No. 696Hot Vinaigrette of Vegetables and Roots
13. No. 1578Béchamel Soufflé in Layers
14. No. 1923Frozen Punch from Fruit Juice
15. No. 1091Roast Capercaillie
16. No. 1094Roast Black Grouse
17. No. 1904Cream Ice Cream with Maraschino
18. No. 1984Jelly with Assorted Preserved Fruits

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