October · 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 (16)

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 dishes16 recipes

1. No. 87Hazel Grouse or Pheasant Purée Soup with Champagne
2. No. 326Round Puff Pies with Veal or Beef Filling
3. No. 335Small Pies with Fresh Cabbage Filling
4. No. 988Roast Fillets of Chamois, Elk or Wild Boar
5. No. 1460Cold Turkey Mayonnaise
6. No. 566Chestnut Sauce with Red Wine
7. No. 1503Lemon or Orange Sponge Pudding
8. No. 1528Sponge Pudding
9. No. 1922Frozen Lemon Punch (Punch Glacé)
10. No. 1108Spit-Roast Hazel Grouse Stuffed with Lemon Breadcrumbs
11. No. 1109Roast Hazel Grouse with Sour Cream
12. No. 1110Hazel Grouse Stewed in Sour Cream
13. No. 1111Hazel Grouse à l'Amateur, Stuffed with Sardines and Anchovies
14. No. 1917Tutti-Frutti Ice
15. No. 1984Jelly with Assorted Preserved Fruits
16. No. 3373First Method for Keeping Berries and Fruit through Winter

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