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The Zakuska Table
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- Chicken And Mushrooms En Cocotte
Zhul'yen Kurinyi V Kokotnitsakh
½ lb (225 g) cooked chicken 1 large onion ¼ lb (120 g) mushrooms, trimmed 2½ oz (75 g) butter Salt, freshly ground white pepper to taste 3 tablespoons soured cream Freshly grated nutmeg 2 oz - Cocktail Sausages In Tomato Sauce
Sosiski Sous-Tomat
½ lb (225 g) cocktail sausages Freshly ground black pepper to taste 1 small onion, chopped 1 oz (30 g) butter Dash of cayenne ¼ pint (150 ml) tomato puree 2 tablespoons vodka 4 tablespoons - Cold Fish In Aspic
Ryba Zalivnaya
3 lb (1.4 kg) fish (any firm, white-fleshed fish will do) 4 tablespoons dry white wine 4 teaspoons tomato paste 2½ pints (1¼ litres) cold water 4 egg whites, lightly beaten ¾ pint (450 ml) - Fresh Salmon Roe Caviar
Krasnaya Ikra
1 sac fresh salmon roe 2 tablespoons salt 1 ½ pints (900 ml) water - Herring In Dill Sauce
Selyodka Pod Ukropnym Sousom
1 lb (450 g) herring, pickled 2 tablespoons snipped fresh dill or 2 teaspoons dried dill ¼ pint (150 ml) olive oil 4 tablespoons red wine vinegar 2 teaspoons - Herring In Mustard Sauce
Selyodka S Gorchichnoi Pripravoi
Serves 6 as a first course; more as zakuska. 1 lb (450 g) herring, pickled 3 tablespoons soured cream 6 tablespoons olive oil 2 teaspoons capers, drained (reserve a few for garnish) 3 - Herring In Soured Cream
Selyodka V Smetane
1 recipe Pickled Herring, drained 8 fluid oz (225 ml) soured cream Olives and onion slices to garnish 4 tablespoons liquid from the - Marinated Smoked Salmon
Syomga Marinovannaya
Serves 8 as zakuska. 8 oz (225 g) smoked salmon, in slices 1 large mild onion, sliced and separated into rings ½ teaspoon peppercorns 1 large bay leaf, crushed ¼ teaspoon mustard seed 8 - Mayonnaise And Sour Cream Sauce
Sous Provensal'
2 egg yolks Up to ½ pint (300 ml) olive oil 1 teaspoon prepared mustard 5 egg whites, stiffly beaten 2 tablespoons wine vinegar ¾ pint (450 ml) soured cream 1 teaspoon - Pickled Herring
Selyodka Marinovannaya
2 lb (900 g) herring, salt or fresh (see below) ¾ pint (450 ml) cider vinegar 8 fluid oz (225 ml) water 6 oz (170 g) sugar 1 large onion, thinly sliced 1 large carrot, scraped and cut into - Roast Meat And Herring Soufflé
Forshmak
½ salt herring (about 6 oz/170 g) 1 lb (450 g) roast meat (beef, veal or lamb in any combination) 1 large onion, chopped 2 oz (60 g) butter 3 potatoes, boiled and peeled ¼ pint (150 ml) soured - Russian Liver Pate
Pashtet Iz Pechonki
1 lb (450 g) chicken livers (or calf's liver, cut into strips) 1 large egg 2 slices white bread, crusts removed 3 oz (85 g) butter 2 large onions, thinly sliced ¼ pint (150 ml) rich chicken - Smelts In Tomato Sauce
Koryushki V Tomatnom Souse
1 egg 1 tablespoon cold water ½ lb (225 g) smelts 4 tablespoons fine dry breadcrumbs 6 tablespoons olive oil 2 medium onions, very thinly sliced 2 medium carrots, scraped and sliced into ¼ in - Smoked Salmon Canapés
Buterbrod S Syomgoi
Makes 2 dozen canapés. 6 pieces thinly-sliced black bread, cut into quarters ¼ lb (120 g) sliced smoked salmon 4 tablespoons double cream, whipped 2-3 tablespoons soured cream 4 teaspoons - Turbot In Dill Marinade
Paltus V Marinade S Ukropom
2 lb (900 g) turbot fillets ⅛ teaspoon mustard seed Salt, freshly ground black pepper to taste 2 teaspoons fresh snipped dill or ½ teaspoon dried dill 1 onion, sliced into very thin - Veal Or Pork Brawn
Studen' Or Kholodets
7 pints (4 litres) cold water 1 tablespoon salt 2½ lb (1 kg) calf's feet (or pig's trotters) 2 bay leaves 1 lb (450 g) lean beef chuck, plus bone (or pork loin) 1 whole head garlic 1 lb (450
