Fish pie with ordinary fish
Ingredients: 300 grams of pike, 25 or 30 yeast, 3 tablespoons of oil, 400 grams of flour, 300 grams of herring, 1¼ cups of milk, 1 tablespoon of crushed biscuits, 3 eggs, 2 or 3 pips of black pepper, salt to taste.
Let's dissolve the yeast in warm milk, add the flour and knead the dough. Let him get up, then add 2 tablespoons of oil, 2 yolks, we'll take a drink, let's test to rise. Pike fillets finely chopped, salted, peppered, fry in oil.
The dough that rose again, rolled into a thin sheet and a cup, or a glass, we cut out the mugs. On each circle we will put forcemeat from pike, and from above we will put a small slice of herring. The ends of the pies will be pinched so that the middle of the pie remains open. Put them on a greased baking sheet, let them stand for 10 or 15 minutes. Then we will grease each patty with egg and sprinkle with breadcrumbs. We bake pies in the oven, which is heated to a temperature of 210 or 220 degrees.
In this recipe, herring and pike can be replaced by another fish. A good stuffing is obtained from carp, pike perch, cod, sea bass. At the top of these pies leave a hole so that during it you can pour broth into it. Pies are served to meat broths and to the ear.
Moscow pie with eggs and meat
Ingredients: 800 grams of meat (pulp), 5 boiled eggs, 3 tablespoons of margarine, black pepper, salt to taste.
Preparation. Prepare the usual sour dough. We will cut the meat into small pieces and pass it through a meat grinder and chop it with a knife. We put the chopped meat into a frying pan or on a baking tray, smeared with margarine, put it out a little, then again cut it or let it through the meat grinder, add chopped eggs, pepper, salt.
From the test, we form balls with a mass of 150 grams each, and let us stand for 8 or 10 minutes. From these balls roll out round cakes, put stuffing from 70 to 80 grams, we will protect the edges of flat cakes, while leaving the middle open. We put the formed pies on a baking tray, which is smeared with margarine, leave for 10 or 15 minutes. We bake cakes at a temperature of 210 to 220 degrees Celsius. After baking pies grease with butter.
Chicken noodles for home use
Ingredients: chicken, 300 grams of homemade noodles, a bunch of parsley or dill, bay leaf, 2 liters of water, parsley root, 2 carrots, salt to taste.
For noodles: 200 grams of flour, 3 or 4 eggs, 1/5 cup of water, salt to taste.
Let's cook the noodles. To do this, we will pour the flour on the table with a slide, make a hole in the top, we will wash the eggs, salt, water and pour everything there, knead the steep dough. Let's test the dough and thinly roll it with a rolling pin. Periodically pollinate the dough with flour. We will cut it with ribbons in width from 5 to 6 centimeters and we will lay down tapes against each other, we will pour in flour. Nashinkuem noodles, cutting across the tape, as small as possible. Rastryasem noodles on the table, so that each piece of noodles separated from another piece of noodles, and let them dry. After that, the noodles are ready.
Prepare the chicken, put it in a saucepan, fill it with water, add chopped parsley and carrots, a few black peppercorns, salt and cook until done. 10 minutes before the end of cooking, put the bay leaf. Cook the chicken out, broth the broth, bring to a boil, fill in the noodles. Cook at low boiling until the noodles do not float. We chop the chicken into pieces and serve it with noodles. In a plate we put green parsley or dill.
Duck with mushrooms and noodles
Ingredients: 200 grams of homemade noodles, small duck, 50 grams of butter, 5 or 6 dried mushrooms, parsley root, carrots, a glass of sour cream, 1 tablespoon of flour, 2 eggs, ground pepper and salt to taste.
We will weld noodles in salted water, throw it into a colander. Mushrooms fill with 2 glasses of water and boil, do not pour out the broth. Boiled mushrooms are chopped, for the sauce we leave 2 finely chopped tablespoons of mushrooms, the remaining mushrooms are mixed with pepper, salt, butter, eggs and noodles. Prepared duck nafarshiruem noodles and mushrooms, sew it. Put the duck in a saucepan, let the mushroom broth, add crushed carrots, parsley roots and stew until the duck cooks.
Prepare the sauce: let the mushroom broth in a frying pan with flour pastry, add the fat that remained from the quenching of the duck, stir it, add the sour cream, 2 or 3 tablespoons of chopped mushrooms and bring the sauce to a boil. We will free the ready-made duck from minced meat and yarn, lay it on a dish, around a duck, forcemeat, place next to it and sauce with water.
Home Home Decoration
Ingredients: 200 grams of fresh cabbage, 2 liters of broth or water, ½ cup cucumber brine, 2 tablespoons butter, 2 small cucumbers, 1 onion, celery root, 2 or 3 parsley roots, carrots, 3 or 4 medium potatoes, bay leaf , pepper, salt to taste.
Preparation. Such rassolnik cook on a meat broth with duck, chicken, lamb, beef, and also vegetarian. Meat products should be 500 or 600 grams.
Onions, celery, parsley, cleanse, rinse, chop into noodles and fry in oil. Pickled cucumbers in the broth. In the already boiling broth we put the cabbage, and when the broth again begins to boil, let's put the potatoes, and after 5 or 7 minutes, let's put the cucumbers and passaged vegetables. For 5 or 10 minutes before the end of cooking we put the spices, bay leaf, pepper, salt, we will fill with cucumber brine.
Herring oil
Ingredients: 1 herring, 100 grams of butter, 2 slices of butter, ¼ cup of cream.
Preparation. We take the peeled herring, remove the bones, 2 pieces of soaked white bread in cream, without crusts, add butter and roll through a meat grinder, then rub through a sieve and bring it to the cold. When this mass has solidified, we will give it the shape of a herring, to the wide end we put the head of herring, and to the narrow end we put the tail.
Take a hot knife and iron the resulting herring oil. From the head to the tail, we make transverse small grooves with a knife. In the mouth of herring we put green parsley. We put the herring for pancakes.
Cutlets Pozharsky
Ingredients: 400 grams of chicken, 40 grams of melted butter, 7.5 eggs, 15 grams of butter, 100 ml of milk, 100 grams of bread.
For a side dish: 15 grams of flour, 250 grams of milk, 125 grams of green peas, 125 grams of rutabaga, 125 grams of turnips, 250 grams of carrots.
Preparation. Flesh chicken without skin let's go through the meat grinder 2 times, then add white stale bread, previously soaked in cream and milk, salt and mix well. Minced meat once again, add soft butter and chicken cutlet.
Before frying, cutlets are smeared with eggs and milk, roll in white stale bread cut into small cubes. Fried cutlets are served in dairy sauce with vegetables. For this turnip, cut the rutabaga and carrots into small cubes, let's go with the broth, add the milk and bring it to the ready. The liquid is drained, diluted with the flour warmed with oil, poured back and brought to a boil. Vegetables fill with salt, sugar to taste. If desired, we add green peas.
Jellied meat
Ingredients: 500 or 600 grams of beef, 1 onion, 5 or 6 raw eggs, white roots, 1 carrot, 2 tablespoons gelatin.
Preparation. Large pieces of beef sprinkle with pepper, salt and fry in a frying pan with white roots, carrots, fat and onions. Put the meat in a saucepan, pour 3 cups of water or broth and simmer under a lid on a small fire. At the end of the fire, add cloves, peppers, bay leaves. When the meat becomes soft, cool it, cut into thin slices across the fibers. The juice left after extinguishing is filtered. Part of the broth we'll pour into a cup, fill in gelatin and leave it for swelling.
When gelatin swells, connect it with broth and warm up until gelatin is completely dissolved, but do not boil. Prepare a brace for clarifying the jelly. In the raw minced meat, add soda, water, it should be 1.5 times more than minced meat, let's brew for one hour. Then mix the mixture with egg raw proteins. In slightly cooled down meat juice with gelatin, add a brace and stir. Then bring to a boil, reduce the heat and, without stirring, stand one hour. When the brace is at the bottom, strain through the juice.
In the deep salad bowls or plates we will pour a thin layer of jelly, which has not yet solidified and will cool. On the frozen jelly we will put ornaments, it can be twigs of parsley, circles and asterisks from boiled carrots, slices of eggs. We put the slices of boiled meat from above, fill it with jelly, leave it in the cold to freeze. When the jelly is cold, we will lower the dishes with the jellied for 2 or 3 seconds, put it in hot water, so that the water can not pour over the edge of the dishes. Then we will overturn the dishes, lay out the pouring on the plate. Around the jellied we will lay greens, olives, boiled vegetables, pickles. Pouring can be made from veal and tongue.
Horseradish with vinegar
Ingredients: a glass of 9% vinegar, 300 grams of horseradish root, 2 cups of boiling water, sugar and salt to taste.
Preparation. Clean and wash the horseradish on a plate, put it in a saucepan, fill it with boiling water. Cover the pan and let it cool down. When the horseradish cools, add sugar, salt, vinegar and stir well. We fill jellied or cold fish, ham, jelly and others.
Mustard filling
Ingredients: Glass 9% vinegar, tablespoon mustard, 2 egg yolks, a glass of vegetable oil, pepper, salt and sugar to taste.
Preparation. Take 1 tablespoon of mustard, sugar, salt, egg yolks and weed until homogeneous. With a thin stream, pour the vegetable oil into the mass, with continuous stirring. Dilute the mixture with vinegar, add pepper and stir. We fill vegetable salads, vinaigrettes.
Festive Piglet
We will not specify the number of products, it all depends on your imagination and on the weight of the piglet. Prepared carcass piglet well we wash, legs at a pig, we will chop off on a knee joint.
To the time of cooking, the pig's pig could not be deformed, insert a wooden stick or chef's needle into the carcass, so that it would rest against the head and pelvic bone. The abdomen of the piglet will be filled with shredded raw carrots. The incision is sewn with threads, the carcass is rubbed with lemon and cooked with a weak boiling in salted water for 2.5 or 3 hours. Then cool in the same broth.
The boiled piglet is released from carrots and struts, we chop off his head and cut down the spine. Halves carcass chop into equal parts across. From friable boiled rice we will make a pedestal according to the size of the dish, we will put parchment on it. Boka parchment lined and decorated with potato salad, boiled vegetables. From the head of a piglet we will remove brains, and instead of eyes we will insert olives. We lay the pieces of pig and head on the pedestal, we will attach the shape of the carcass. Gently fill the piglet with a light jelly, we will prepare it from the broth in which the pig was cooked.
Jelly is cooked in the same way as it is described in the recipe "Meat in Pour". Around lay the figurines of vegetables, parsley, salad greens, carrots and green peas in molds. Around the piglet we will place a garnish from salted cucumbers. Top with sprinkled with greens, we fill in a little cooled jelly, we serve horseradish separately.
Stuffed chicken
Ingredients: take a chicken carcass from 1 to 1.5 kilograms, 150 or 200 grams of fat, 400 or 500 grams of low-fat pork, 150 or 200 grams of rice, horseradish with sour cream, vegetables, chicken broth, vegetables for garnish, 5 or 6 eggs, white roots, salt and spices to taste.
Preparation. We burn the chicken, we will wash it and not gut, but we will take off the skin together with the flesh from it. To do this, we make a cut along the back of the carcass, which starts from the middle of the neck and cuts the flesh on the bone with a knife, and we take off the whole skin. We remove the bones from the legs. The removed flesh we put the skin down on the table, remove the tendons and cut the fillets. We will beat it off with a trowel and lay it evenly over the skin.
Prepare forcemeat, chop the flesh of the chicken, pulp of low-fat pork, pork bacon let it through the meat grinder, mix well, add nutmeg, pepper, salt, milk and eggs. In the ready mince we add the diced bacon, boiled tongue. We lay a layer of minced meat on the fillet. They fill the legs of the chicken.
Stuffed chicken carcass sewn, wrapped in a napkin, tied with 2 sides twine, put in boiling salted water, add roots, spices and cook over low heat until ready for 2 to 3 hours. We will remove the prepared chicken from the broth, unfold it, cool it a bit, re-wrap it and put it on a light press. Chilled chicken unfolded, freed from thread and cut across the chicken pieces. We put the pieces into a dish with mayonnaise with chopped cornichons and sour cream.
Sticks
Ingredients for 5 pieces: 350 grams of flour, 25 grams of butter, 40 grams of sugar, 7 eggs, 10 grams of yeast, 150 grams of water, 5 grams of salt. For 10 buns, they need one egg to lubricate them.
Preparation. The yeast dough is rolled into a bundle, cut into pieces weighing 100 or 150 grams. Each piece is rolled out in the form of an oval cake. Lapeshki lubricate with oil and roll into a roll on the length, we connect the ends, tightly press it so that the roll does not turn. After that, cut the rolls along, unfold in different directions cuts, like a book and put it on a greased baking sheet. Surface of buns with egg and bake.
Pancakes early ripe
Ingredients: 400 grams of wheat flour, 5 eggs, 100 grams of butter, 15 grams of salt. 15 grams of fat for baking.
In the pan put the melted butter, egg yolks, mix the flour well, and dilute the sour milk. We beat the whites and put them into the dough.
Sbiten Moscow
150 grams of molasses, 200 grams of honey, 2 grams of fragrant pepper, nutmeg, hops, cloves, 200 grams of honey, a liter of water.
Patoku and honey boil with water, add spices and cook for 5 minutes. Let's brew for half an hour, then strain.
Now we know how to prepare old recipes of Russian cuisine. To get acquainted with these ancient recipes, it will be enough just to cook them. We hope you like them. Bon Appetit!