The treated at royal feasts

Russian Tsar gave feasts on average twenty to thirty times a year: on church and family holidays, for a meeting of high-ranking guests and separately, on the occasion of falconry, passionate love which is famous for Alexis. The feast was an important part of royal ceremonies and lasted up to eight hours.



To prepare for this event started ahead of time, because it was necessary to prepare up to two hundred dishes, not including bread and desserts. To this end, the royal palace in Kolomenskoye imported large amounts of food because of its reserves for the organization of the feast was not enough. Working in the kitchen of the Moscow subscribed tyagletsov settlements and attract them to help local farmers, up to a hundred people.
At the feast, which was held in a specially created for this Table ward might attend from two-three to twenty-thirty people, depending on the occasion and the king's decision. Guests are seated according to their position. On the right hand of the king's place was "the curve table" L-shaped, where space is allocated to the most expensive and high-ranking people autocrat. To the left of the "direct table" put people easier.



By the beginning of the banquet tables covered with tablecloths layered, which exhibited tareli, Cruet, salt shakers, pepper and rolls. When the king and his guests took their seats in places, the royal steward carried in Nightingale House of dishes and started the feast.
Instead of just bread on the royal feast necessarily served "izraschatye" cakes - one for four guests.
Pies stuffed with chopped bird, decorated with figures of the respective birds and serve with cabbage leaves, greens, cranberries and plums. It could be a pheasant, goose and swan mandatory, a figure which is made from sugar mass. Also fed egg cake with cream cheese, cheese and herbs decorated marzipan crumbs and wine berries, in the XVII century in Russia called grapes.



Salted beluga exhibited at the table with a cabbage leaf, blueberries, eggs and lemon. Near large bowls placed Salmon and beluga caviar.
Drinks on the tables appeared after the first course. The honor was not only mead, kvass and beer, and wine, including the Rhine. Vodka exhibited rarely and in small quantities, appear for certain visitors.
Soups served at feasts rarely, mostly guests were treated to all sorts of cereals, fried chopped vegetables and meat, which were served in a variety of ways. Roasted pig decorated with cabbage leaves, green, blocks, cranberries and a garland of wild flowers. Also at the table were served pheasants, grouse and the Swan.



For dessert, fed sugar Kremlin with horses, coaches, archers and cannons from sugar mass.
Candy tree is called table decoration with candles. At the bottom of his tray laid pears in honey syrup and put a vase of wild flowers; at the top - plums and cherries, also decorated with flowers.
Very popular are also used pyramids of fruit and berry wine grapes, the manufacture of which were apples, pears, lemons, wine, and berries.
Royal fruit cakes, which in appearance more like large modern muffins weighed about six kilograms and more. They lay the foundation marzipan mass, which was added fruit, and within five days insisted on wine. Gingerbread prune insist on strong drink.
Each guest for the entire feast tasted from two to four courses, of course, not counting the bread, cakes, snacks and desserts. If all hands - a fork with a knife relied king and sometimes high-ranking guests. Therefore steward first demonstrating dishes guests, and then butchered them for a special table - postavtsa - and laid out on tareli. Each of them if four people. Most of the two hundred meals at the discretion of the monarch, the king's approximate passed as an award - at the end of the feast the servants took them to the said house.
See how these dishes looked and the conditions in which the feast was held, on April 30 can be in the palace of Alexei Mikhailovich in Kolomna. Experts museum-reserve learned an enormous number of Russian and foreign sources to accurately recreate all the dishes in their original form.



Source: www.ridus.ru