Recipes Nos. 1208–1407

No. 1208 — Salted Sturgeon and BelorybitsaOriginal recipe No. 1208 · 1901 No. 1209 — Halibut with Green Herb SauceOriginal recipe No. 1209 · 1901 No. 1210 — Fried Gudgeons on SkewersOriginal recipe No. 1210 · 1901 No. 1211 — Vendace Deep-FriedOriginal recipe No. 1211 · 1901 No. 1212 — Fried Vendace with Sour CreamOriginal recipe No. 1212 · 1901 No. 1213 — Homemade Kilka-Style Vendace: Two Historical Pickling MethodsOriginal recipe No. 1213 · 1901 No. 1214 — Pickled VendaceOriginal recipe No. 1214 · 1901 No. 1215 — Fried Baltic Herring with ParsleyOriginal recipe No. 1215 · 1901 No. 1216 — Fried Selyava (Small Vendace)Original recipe No. 1216 · 1901 No. 1217 — Deep-Fried SelyavaOriginal recipe No. 1217 · 1901 No. 1218 — Pickled Selyava (Vendace)Original recipe No. 1218 · 1901 No. 1219 — Herring with Olive Oil and Vinegar: Five Appetizer VariationsOriginal recipe No. 1219 · 1901 No. 1220 — Herring, Sardine or Anchovy ButterOriginal recipe No. 1220 · 1901 No. 1221 — Fried Herring Stuffed with Its MiltOriginal recipe No. 1221 · 1901 No. 1222 — Baked Minced Herring with Red or Mushroom SauceOriginal recipe No. 1222 · 1901 No. 1223 — Herring Cutlets with Bread or PotatoesOriginal recipe No. 1223 · 1901 No. 1224 — Breakfast Toasts with Herring and Caper-Yolk SpreadOriginal recipe No. 1224 · 1901 No. 1225 — Herring and Potato ForshmakOriginal recipe No. 1225 · 1901 No. 1226 — Meat and Herring ForshmakOriginal recipe No. 1226 · 1901 No. 1227 — Third Method for Herring ForshmakOriginal recipe No. 1227 · 1901 No. 1228 — Fourth Method for Herring ForshmakOriginal recipe No. 1228 · 1901 No. 1229 — Fifth Method for Herring Forshmak with Veal and BeefOriginal recipe No. 1229 · 1901 No. 1230 — Potato and Herring VinaigretteOriginal recipe No. 1230 · 1901 No. 1231 — Plain Boiled Fresh Atlantic SalmonOriginal recipe No. 1231 · 1901 No. 1232 — Boiled Fresh Salmon in White SauceOriginal recipe No. 1232 · 1901 No. 1233 — Roast Fresh Salmon with Pickled Mushroom GarnishOriginal recipe No. 1233 · 1901 No. 1234 — Sazan Carp and CatfishOriginal recipe No. 1234 · 1901 No. 1235 — Sevruga SturgeonOriginal recipe No. 1235 · 1901 No. 1236 — Boiled Whitefish with Potatoes, Butter and EggsOriginal recipe No. 1236 · 1901 No. 1237 — Boiled Whitefish with Crayfish or Other SaucesOriginal recipe No. 1237 · 1901 No. 1238 — Whitefish with Potatoes, Cauliflower and Sour-Cream SauceOriginal recipe No. 1238 · 1901 No. 1239 — Fried WhitefishOriginal recipe No. 1239 · 1901 No. 1240 — Baked WhitefishOriginal recipe No. 1240 · 1901 No. 1241 — Baked Whitefish with Sour-Cream BéchamelOriginal recipe No. 1241 · 1901 No. 1242 — Finnish-Style Whitefish in Puff PastryOriginal recipe No. 1242 · 1901 No. 1243 — Whitefish Fried in BatterOriginal recipe No. 1243 · 1901 No. 1244 — Whitefish with White Table WineOriginal recipe No. 1244 · 1901 No. 1245 — Fried Snetki (Small Smelt)Original recipe No. 1245 · 1901 No. 1246 — Snetki Fried in BatterOriginal recipe No. 1246 · 1901 No. 1247 — Poached Sterlet with Pickles and Crayfish GarnishOriginal recipe No. 1247 · 1901 No. 1248 — Boiled Sterlet with Potatoes and WineOriginal recipe No. 1248 · 1901 No. 1249 — Sterlet Poached in ChampagneOriginal recipe No. 1249 · 1901 No. 1250 — Especially Delicious Sterlet in White Table WineOriginal recipe No. 1250 · 1901 No. 1251 — Sterlet Braised with TrufflesOriginal recipe No. 1251 · 1901 No. 1252 — Baked Sterlet with Champignon SauceOriginal recipe No. 1252 · 1901 No. 1253 — Fried Sterlet with Mustard or Hollandaise SauceOriginal recipe No. 1253 · 1901 No. 1254 — Marinated SterletOriginal recipe No. 1254 · 1901 No. 1255 — Boiled Zander with Ten Sauce OptionsOriginal recipe No. 1255 · 1901 No. 1256 — Boiled Zander with Potatoes, Cauliflower and Crayfish SauceOriginal recipe No. 1256 · 1901 No. 1257 — Zander or Whitefish with Potatoes, Butter and EggsOriginal recipe No. 1257 · 1901 No. 1258 — Capuchin-Style Boiled Zander with Flambéed Rum SauceOriginal recipe No. 1258 · 1901 No. 1259 — Boiled Zander with Croutons and PotatoesOriginal recipe No. 1259 · 1901 No. 1260 — French-Style Boiled and Baked ZanderOriginal recipe No. 1260 · 1901 No. 1261 — Zander or Whitefish Baked with Sour-Cream BéchamelOriginal recipe No. 1261 · 1901 No. 1262 — Zander or Whitefish Baked with MorelsOriginal recipe No. 1262 · 1901 No. 1263 — Zander or Whitefish Braised with Horseradish and Sour CreamOriginal recipe No. 1263 · 1901 No. 1264 — Zander with White Table WineOriginal recipe No. 1264 · 1901 No. 1265 — Fried ZanderOriginal recipe No. 1265 · 1901 No. 1266 — Baked Zander Stuffed with Rice and VizigaOriginal recipe No. 1266 · 1901 No. 1267 — Deep-Fried Zander in BatterOriginal recipe No. 1267 · 1901 No. 1268 — Zander Braised with WineOriginal recipe No. 1268 · 1901 No. 1269 — Steamed Zander Pudding with Crayfish SauceOriginal recipe No. 1269 · 1901 No. 1270 — Milanese-Style Zander Cutlets with Rice and Crayfish SauceOriginal recipe No. 1270 · 1901 No. 1271 — Cutlets of Zander, Pike or Perch: Two MethodsOriginal recipe No. 1271 · 1901 No. 1272 — Fish Roulade from Zander, Perch or PikeOriginal recipe No. 1272 · 1901 No. 1273 — Zander Zrazy Stuffed with ChampignonsOriginal recipe No. 1273 · 1901 No. 1274 — Small Fried ZanderOriginal recipe No. 1274 · 1901 No. 1275 — Zander SausagesOriginal recipe No. 1275 · 1901 No. 1276 — Zander Baked in Shells with Béchamel and CrayfishOriginal recipe No. 1276 · 1901 No. 1277 — Cod with Potatoes, Butter and EggsOriginal recipe No. 1277 · 1901 No. 1278 — Cod Baked with Milk and PotatoesOriginal recipe No. 1278 · 1901 No. 1279 — Cod with Sardine ToastsOriginal recipe No. 1279 · 1901 No. 1280 — Cod with White Table WineOriginal recipe No. 1280 · 1901 No. 1281 — Cod in Tomato SauceOriginal recipe No. 1281 · 1901 No. 1282 — Cod with Cream SauceOriginal recipe No. 1282 · 1901 No. 1283 — Cod with Sour-Cream SauceOriginal recipe No. 1283 · 1901 No. 1284 — Cod with Crayfish and Morel SauceOriginal recipe No. 1284 · 1901 No. 1285 — Cod with Cherry and Red Wine SauceOriginal recipe No. 1285 · 1901 No. 1286 — Cod Cutlets with Mashed PotatoesOriginal recipe No. 1286 · 1901 No. 1287 — Eel Boiled in Red WineOriginal recipe No. 1287 · 1901 No. 1288 — Boiled Eel with Sweet-and-Sour SauceOriginal recipe No. 1288 · 1901 No. 1289 — Smoked Eel with Green PeasOriginal recipe No. 1289 · 1901 No. 1290 — Fried Eel in Lemon SauceOriginal recipe No. 1290 · 1901 No. 1291 — Baked Young EelOriginal recipe No. 1291 · 1901 No. 1292 — Stuffed Eel with Truffles or ChampignonsOriginal recipe No. 1292 · 1901 No. 1293 — Fried and Pickled EelOriginal recipe No. 1293 · 1901 No. 1294 — Boiled and Pickled EelOriginal recipe No. 1294 · 1901 No. 1295 — Boiled Trout with a Choice of SaucesOriginal recipe No. 1295 · 1901 No. 1296 — Boiled Trout with an Elaborate Vegetable GarnishOriginal recipe No. 1296 · 1901 No. 1297 — Whole Trout Poached with Wine, Madeira and RumOriginal recipe No. 1297 · 1901 No. 1298 — Trout Fried in BatterOriginal recipe No. 1298 · 1901 No. 1299 — Trout Braised in Madeira with Crayfish SauceOriginal recipe No. 1299 · 1901 No. 1300 — Especially Delicious Trout with White Table WineOriginal recipe No. 1300 · 1901 No. 1301 — Small Gatchina TroutOriginal recipe No. 1301 · 1901 No. 1302 — Whole Boiled Pike with Twenty-Three Sauce ChoicesOriginal recipe No. 1302 · 1901 No. 1303 — Boiled Pike Marinated Briefly in Hot VinegarOriginal recipe No. 1303 · 1901 No. 1304 — Boiled Pike in Horseradish and Sour-Cream SauceOriginal recipe No. 1304 · 1901 No. 1305 — Pike Zrazy Stuffed with Fried OnionOriginal recipe No. 1305 · 1901 No. 1306 — Pike in Yellow Saffron SauceOriginal recipe No. 1306 · 1901 No. 1307 — German-Style Pike with PotatoesOriginal recipe No. 1307 · 1901 No. 1308 — Pike Braised with Roots and HerbsOriginal recipe No. 1308 · 1901 No. 1309 — Layered Pike with Horseradish, Stuffing and Sour CreamOriginal recipe No. 1309 · 1901 No. 1310 — Stuffed Pike with Grey Apple-and-Rye-Bread SauceOriginal recipe No. 1310 · 1901 No. 1311 — Whole Stuffed Boiled Pike with Sour-Cream SauceOriginal recipe No. 1311 · 1901 No. 1312 — Baked Whole Stuffed PikeOriginal recipe No. 1312 · 1901 No. 1313 — Pike Baked in Layers with Sauerkraut and CheeseOriginal recipe No. 1313 · 1901 No. 1314 — Pike Braised with Vegetables and Cherry SauceOriginal recipe No. 1314 · 1901 No. 1315 — Pike with Saffron in the Historical Jewish StyleOriginal recipe No. 1315 · 1901 No. 1316 — Pike with Cheese Sauce and Fish QuenelleOriginal recipe No. 1316 · 1901 No. 1317 — Italian-Style Pike Baked with Anchovies and CheeseOriginal recipe No. 1317 · 1901 No. 1318 — Polish-Style Pike Baked in Layers with LemonOriginal recipe No. 1318 · 1901 No. 1319 — Pike Spit-Roasted under Pork FatOriginal recipe No. 1319 · 1901 No. 1320 — Pike Braised in a Dough-Sealed PotOriginal recipe No. 1320 · 1901 No. 1321 — Fried PikeOriginal recipe No. 1321 · 1901 No. 1322 — Baked Pike with Seven AccompanimentsOriginal recipe No. 1322 · 1901 No. 1323 — Cutlets of Pike, Zander or Perch: Two RecipesOriginal recipe No. 1323 · 1901 No. 1324 — Pike RouladeOriginal recipe No. 1324 · 1901 No. 1325 — Spit-Roasted Pike with White Wine and LemonOriginal recipe No. 1325 · 1901 No. 1326 — Pike SausagesOriginal recipe No. 1326 · 1901 No. 1327 — Pike Roe: Historical TreatmentOriginal recipe No. 1327 · 1901 No. 1328 — Pike Pudding with Anchovy SauceOriginal recipe No. 1328 · 1901 No. 1329 — Whole Boiled CrayfishOriginal recipe No. 1329 · 1901 No. 1330 — French-Style Boiled CrayfishOriginal recipe No. 1330 · 1901 No. 1331 — Crayfish in Sour-Cream Sauce with Stuffed ShellsOriginal recipe No. 1331 · 1901 No. 1332 — Crayfish with Vegetables and White Wine SauceOriginal recipe No. 1332 · 1901 No. 1333 — Crayfish Cooked in Sour Cream and White WineOriginal recipe No. 1333 · 1901 No. 1334 — Crayfish with Smolensk Groats and Sour-Cream SauceOriginal recipe No. 1334 · 1901 No. 1335 — Milk and Breadcrumb Sauce with Stuffed Crayfish ShellsOriginal recipe No. 1335 · 1901 No. 1336 — Milk and Flour Sauce with Crayfish TailsOriginal recipe No. 1336 · 1901 No. 1337 — Crayfish and Zander SouffléOriginal recipe No. 1337 · 1901 No. 1338 — Crayfish and Rice Pudding with Cream SauceOriginal recipe No. 1338 · 1901 No. 1339 — Preserved Crayfish TailsOriginal recipe No. 1339 · 1901 No. 1340 — Crayfish Backs and ShellsOriginal recipe No. 1340 · 1901 No. 1341 — Crayfish ButterOriginal recipe No. 1341 · 1901 No. 1342 — Crayfish with Fresh Green Peas and Other Crayfish DishesOriginal recipe No. 1342 · 1901 No. 1343 — Fresh Shredded White or Red Cabbage SaladOriginal recipe No. 1343 · 1901 No. 1344 — Shredded Sauerkraut SaladOriginal recipe No. 1344 · 1901 No. 1345 — Lettuce Salad with Sour CreamOriginal recipe No. 1345 · 1901 No. 1346 — Lettuce Salad with Mustard DressingOriginal recipe No. 1346 · 1901 No. 1347 — French-Style Lettuce SaladOriginal recipe No. 1347 · 1901 No. 1348 — Lettuce Salad with Anchovies, Eggs and CapersOriginal recipe No. 1348 · 1901 No. 1349 — Romaine Lettuce and Tomato SaladOriginal recipe No. 1349 · 1901 No. 1350 — Frisée Chicory Salad with Garlic-Rubbed BreadOriginal recipe No. 1350 · 1901 No. 1351 — Pissenlit (Dandelion) SaladOriginal recipe No. 1351 · 1901 No. 1352 — Escarole SaladOriginal recipe No. 1352 · 1901 No. 1353 — Fresh Cucumbers with Provençal DressingOriginal recipe No. 1353 · 1901 No. 1354 — Fresh Cucumbers with Sour CreamOriginal recipe No. 1354 · 1901 No. 1355 — Potato and Watercress SaladOriginal recipe No. 1355 · 1901 No. 1356 — Potato and Beetroot Salad for Boiled BeefOriginal recipe No. 1356 · 1901 No. 1357 — Beetroot Salad with Provençal DressingOriginal recipe No. 1357 · 1901 No. 1358 — Pickled Beetroot with HorseradishOriginal recipe No. 1358 · 1901 No. 1359 — Watercress SaladOriginal recipe No. 1359 · 1901 No. 1360 — Mixed Spiced Pickled Fruit SaladOriginal recipe No. 1360 · 1901 No. 1361 — Spiced Pickled Cherry SaladOriginal recipe No. 1361 · 1901 No. 1362 — Spiced Pickled Mixed Vegetable SaladOriginal recipe No. 1362 · 1901 No. 1363 — Green Bean, Celery or White Bean SaladsOriginal recipe No. 1363 · 1901 No. 1364 — Potato, Beetroot and Spanish Onion SaladsOriginal recipe No. 1364 · 1901 No. 1365 — Fresh Apple CompoteOriginal recipe No. 1365 · 1901 No. 1366 — Apricot CompoteOriginal recipe No. 1366 · 1901 No. 1367 — Cherry CompoteOriginal recipe No. 1367 · 1901 No. 1368 — Melon CompoteOriginal recipe No. 1368 · 1901 No. 1369 — Plum CompoteOriginal recipe No. 1369 · 1901 No. 1370 — Index of Pickled Salads and PreservesOriginal recipe No. 1370 · 1901 No. 1371 — Stewed Apples for Roast MeatOriginal recipe No. 1371 · 1901 No. 1372 — Ordinary Yeast Dough for Savoury PiesOriginal recipe No. 1372 · 1901 No. 1373 — Another Method for Yeast DoughOriginal recipe No. 1373 · 1901 No. 1374 — Excellent Yeast Dough for PiesOriginal recipe No. 1374 · 1901 No. 1375 — Half-Puff Yeast Dough with Veal Kidney FatOriginal recipe No. 1375 · 1901 No. 1376 — Butter-Laminated Half-Puff Yeast DoughOriginal recipe No. 1376 · 1901 No. 1377 — Yeast Dough Raised in Cold WaterOriginal recipe No. 1377 · 1901 No. 1378 — Puff Pastry for Savoury PiesOriginal recipe No. 1378 · 1901 No. 1379 — Excellent Sour-Cream PastryOriginal recipe No. 1379 · 1901 No. 1380 — Fish Pie with Viziga, Rice and EggsOriginal recipe No. 1380 · 1901 No. 1381 — Fish Pie with Viziga and SemolinaOriginal recipe No. 1381 · 1901 No. 1382 — Fish and Viziga Pie with SagoOriginal recipe No. 1382 · 1901 No. 1383 — Salmon and Sago PieOriginal recipe No. 1383 · 1901 No. 1384 — Sauerkraut and Fish PieOriginal recipe No. 1384 · 1901 No. 1385 — Pie with Minced Fish and AnchoviesOriginal recipe No. 1385 · 1901 No. 1386 — Traditional Russian Fish KulebyakaOriginal recipe No. 1386 · 1901 No. 1387 — Meat and Egg PieOriginal recipe No. 1387 · 1901 No. 1388 — Layered Rich Pastry and Meat PieOriginal recipe No. 1388 · 1901 No. 1389 — Pie with Veal Heart and OffalOriginal recipe No. 1389 · 1901 No. 1390 — Old-Fashioned Chicken and Rice KurnikOriginal recipe No. 1390 · 1901 No. 1391 — Old-Fashioned Chicken and Buckwheat KurnikOriginal recipe No. 1391 · 1901 No. 1392 — Fresh Cabbage Pie with EggsOriginal recipe No. 1392 · 1901 No. 1393 — Sauerkraut and Dried Mushroom PieOriginal recipe No. 1393 · 1901 No. 1394 — Potato Pie with Meat FillingOriginal recipe No. 1394 · 1901 No. 1395 — Pie with Viziga and MushroomsOriginal recipe No. 1395 · 1901 No. 1396 — Especially Delicious Fresh Mushroom PieOriginal recipe No. 1396 · 1901 No. 1397 — Carrot Pie with Hard-Boiled EggsOriginal recipe No. 1397 · 1901 No. 1398 — Millet PieOriginal recipe No. 1398 · 1901 No. 1399 — Smolensk or Fine Buckwheat Groat Pie with MushroomsOriginal recipe No. 1399 · 1901 No. 1400 — Pie with Firm Buckwheat KashaOriginal recipe No. 1400 · 1901 No. 1401 — Pastry Shell for Open Cold PâtésOriginal recipe No. 1401 · 1901 No. 1402 — Pastry Mould for Closed Hot PâtésOriginal recipe No. 1402 · 1901 No. 1403 — Pâté in a Dish with a Woven Pastry CoverOriginal recipe No. 1403 · 1901 No. 1404 — Simple Pastry Cover for Pâtés Served on a DishOriginal recipe No. 1404 · 1901 No. 1405 — Fish Forcemeat for PâtésOriginal recipe No. 1405 · 1901 No. 1406 — Liver and Veal ForcemeatOriginal recipe No. 1406 · 1901 No. 1407 — Liver and Pork-Fat ForcemeatOriginal recipe No. 1407 · 1901