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8 nostalgic dishes for the New Year's table
What food many of us eat only once a year? That's right, "coat" and brawn - the New Year. It's so much a part of the New Year as a tree, champagne, and the chiming clock. Without them, the New Year as a fake.
And there is one such magical day of the year when no one is looking at the clock, the morning begins in the afternoon and immediately goes into the evening. Relax yourself allow even inveterate workaholics and call for work is seen as a call from a parallel universe. It is January 1, and without Olivier yesterday from the refrigerator it is also difficult to imagine.
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Mimosa 
One of the easiest and fastest to prepare salads. It features a delicate flavor and attractive appearance.
You will need:
- Mayonnaise - 200g Cheese - 100 g Carrots - 2 pieces. onion - 1 pc. Egg chicken - 3 pieces. Canned - 1 jar How to prepare:
- The contents of cans of canned fish to stretch and put on platter. Cover this layer with mayonnaise. then put a layer of finely chopped onions and again mayonnaise. Then a layer of finely chopped eggs, again mayonnaise. Next, a layer of grated on coarse grater boiled carrots and new layer of mayonnaise. On top decorate with grated cheese on a fine grater. This salad must stand a half hours in the refrigerator. After that, it becomes very tender.
If want to experiment.
Oh, and be warned: experiment very carefully, suddenly the spirit of the New Year will be offended and leave.
Olivier 
Olivier is named after the creator, chef Lucien Olivier, hold in Moscow in the early 60-ies of the XIX century Parisian cuisine restaurant "Hermitage". Abroad, it is called "Russian salad". Of course, the classic recipe where luxurious usual: it includes the language, and cervical cancer, and capers, and olives.
You will need:
- Potatoes - 7 pcs. Carrots - 2 pieces. Pickled cucumbers - 5-6 pieces. Canned green peas - 1 Bank Egg chickens - 4-6 pc. doctoral sausage - 300 g Mayonnaise - 200-300 g The salt according to taste How to prepare:
- Boil the potatoes, carrots and eggs. All (except peas, of course), cut into small cubes. All mix and season with mayonnaise and sour cream.
If want to experiment.
Jelly 
Soon all the balconies of the country! Unlike Olivier, "coat" and mimosa, jelly (or jelly) - dish with Russian roots, it is ready for Christmas in the past century. Vintage culinary treatises called jelly to as "royal dainties».
For the aspic of the three types of meat will need:
- Carrots - 2 pieces. onion - 2 pieces. Shin beef - 1 pc. Pork shank - 2 pcs. < /
- Chicken entirely - 1 pc. Black pepper - 1 tsp. Sweet pepper - 1 tsp. Bay leaf - 4-5 pc. Garlic - 3 cloves Salt to taste Green How to prepare:
- Cook all meat is simmered for a long time, for about 8 hours. After 2-3 hours of cooking in a pot of meat to throw onion, peeled carrots, parsley root. If the meat is fat and fat on the surface of the broth a lot, you have to shoot it with a spoon every hour. An hour before the end of cooking, put the bay leaf and pepper. Throughout the process of cooking pan with a lid is not closed. Turn off the heat, get the meat, remove the vegetables from the broth and throw them. The meat separated from the bones. Cut the meat into small pieces (1 × 1 cm). Broth salt a little more than you need - when it cools, becomes not so salty. The meat to put in the form of about a third or half of the volume, the top pour broth. Allow to cool to room temperature, then put into the refrigerator.
No experiments.
Sandwiches with caviar 
These sandwiches on the table are always snapped up in the first place (and since then nothing has changed).
You will need:
- White bread (loaf, baguette) Butter parsley or dill In fact, red caviar How to prepare:
As easy as pie. Buttered bread and top it with caviar - how many do not feel sorry.
If want to experiment
Soljanka 
The famous chef William Pohlebkin hodgepodge considered the fundamental basis of the Russian cuisine. And no wonder: just cook it, and it turns spectacular and delicious. There have been times when not all of the ingredients for soups could get, but the olives and capers and speech, of course, was not. But the hostess managed to make a tasty: it could, for example, put in a hodgepodge pickled mushrooms. The main thing is to get the riches and hot broth.
You will need:
- Meat - 500g Meat products (sausages, sausages, ham and all that) - 300 g Canned pickled cucumbers - 4 pieces. tomato puree - 2 tbsp. l. Capers - 1 tbsp. l. Olives - to taste lemon - ¼ pieces Sour cream - to taste salt - to taste Bay leaf - to taste Green Bouillon - 2 liters How to prepare:
- Onions chop, lightly fry and stew with tomato and butter, pour a little broth. Cucumber peel, cut into two pieces and cut into slices. Meat products cut into thin slices, put in a saucepan with the cooked onions, add cucumber, capers, salt, bay leaf, pour broth and simmer for 5-10 minutes. You can add chopped tomato slices. Serve in a hodgepodge put sour cream, olives, lemon slices, peeled, finely chopped fresh herbs.
The chicken on the bottle 
Chicken on the bottle - almost a classic, and is best suited for its preparation bottle for yogurt. Today we can take a beer bottle or a simple glass jar 0, 7 liters. This dish is easy to prepare, but the chicken turns out very tasty and juicy.
You will need:
- Chicken - 1 pc. salt - 0, 5 tsp. Ground black pepper - to taste Bay Leaf - 2 pcs. Black pepper peas - 4 pieces. Half lemon Olive oil (or vegetable) - 1 tbsp. l. How to prepare:
- Chicken rub inside and out with salt, pepper, olive oil. A bottle filled with water half. Put it bay leaf, pepper and slices of lemon. In the bottle top to put the chicken and set it in a frying pan or other metal container with water to the fat in the roasting can be drained into the water.
If want to experiment
Jellied fish 
You know the phrase "Well, crap, this is your fish in aspic", but I have never tried this same fish? There is reason to correct the omission, especially since it's not disgusting, but very tasty.
You will need:
- The fish (perch, hake, pollock, trout) - 800 g Bay leaf - 1 pc. Black pepper peas - 5 pieces. Gelatin - 20-30 g Water - 500ml Carrots - 1-2 pieces. boiled egg - 1 pc.
- Parsley - 2-3 sprigs Lemon optional How to prepare:
- Clean and separate the fish fillets, cut it into pieces. Boil until cooked fish with chopped onions and spices. Separately, boil the carrots. Prepare the jelly fish. Gelatin fill with water, leave for 30-40 minutes (instant gelatin - 10 minutes). Fish broth, cool to room temperature, add the gelatin (approximately 1 tablespoon at 0, 5 liters of broth), and heat while stirring until dissolved gelatin (not boiled) can then drain. Cool. The deep bowl suitable decomposed boiled pieces of fish skin side up at a distance from one another. On top of each slice put a slice of boiled carrots cleaned, slice of boiled egg. Fix the decoration, the Bay with a thin layer of cooled jelly and allow to cool. Then pour the remaining jelly, the layer of products is not less than 0, 5-1 cm. Put jellied fish in the refrigerator until complete hardening, better at night.
Herring under a fur coat 
Herring under a fur coat became very popular in the 70s. Cooks believe that the recipe was taken from the Jewish cuisine, but there is an urban legend, according to which "coat" invented a merchant Bogomil in 1918. Salad was conceived not just as ideological herring symbolize the proletariat and vegetables - the peasantry.
You will need:
- Beet - 2 pieces. Carrots - 2 pieces. Egg chicken - 4 pieces. Onions - 1 small onion Potatoes - 2 pieces. Herring - 400 g Mayonnaise to taste How to prepare:
- Boil the beets, carrots, potatoes and eggs. Cut the onion rather small. Boiled vegetables to clean. Potatoes and eggs pass through yaytserezku. Beets and carrots grate. Herring cut into small pieces, removing pre-bones. Share on portioned plate first herring, then onions, potatoes, eggs, carrots, beets, promazyvaya each a layer of mayonnaise (except herring and onions). smeared with mayonnaise and salad ready to send in the refrigerator.
If want to experiment.
And "coat" - a real golf ukrashatelskoy fantasy. 
... And the inspiration for the masters of haute cuisine. 
And what dishes you associate New Year's Eve?
Sources recipes: Poster-Food, Kitchen AIF
via www.aif.ru/food
- The contents of cans of canned fish to stretch and put on platter. Cover this layer with mayonnaise. then put a layer of finely chopped onions and again mayonnaise. Then a layer of finely chopped eggs, again mayonnaise. Next, a layer of grated on coarse grater boiled carrots and new layer of mayonnaise. On top decorate with grated cheese on a fine grater. This salad must stand a half hours in the refrigerator. After that, it becomes very tender.
If want to experiment.
Oh, and be warned: experiment very carefully, suddenly the spirit of the New Year will be offended and leave.
Olivier
Olivier is named after the creator, chef Lucien Olivier, hold in Moscow in the early 60-ies of the XIX century Parisian cuisine restaurant "Hermitage". Abroad, it is called "Russian salad". Of course, the classic recipe where luxurious usual: it includes the language, and cervical cancer, and capers, and olives.
You will need:
- Potatoes - 7 pcs. Carrots - 2 pieces. Pickled cucumbers - 5-6 pieces. Canned green peas - 1 Bank Egg chickens - 4-6 pc. doctoral sausage - 300 g Mayonnaise - 200-300 g The salt according to taste How to prepare:
- Boil the potatoes, carrots and eggs. All (except peas, of course), cut into small cubes. All mix and season with mayonnaise and sour cream.
If want to experiment.
Jelly
Soon all the balconies of the country! Unlike Olivier, "coat" and mimosa, jelly (or jelly) - dish with Russian roots, it is ready for Christmas in the past century. Vintage culinary treatises called jelly to as "royal dainties».
For the aspic of the three types of meat will need:
- Carrots - 2 pieces. onion - 2 pieces. Shin beef - 1 pc. Pork shank - 2 pcs. < /
- Chicken entirely - 1 pc. Black pepper - 1 tsp. Sweet pepper - 1 tsp. Bay leaf - 4-5 pc. Garlic - 3 cloves Salt to taste Green How to prepare:
- Cook all meat is simmered for a long time, for about 8 hours. After 2-3 hours of cooking in a pot of meat to throw onion, peeled carrots, parsley root. If the meat is fat and fat on the surface of the broth a lot, you have to shoot it with a spoon every hour. An hour before the end of cooking, put the bay leaf and pepper. Throughout the process of cooking pan with a lid is not closed. Turn off the heat, get the meat, remove the vegetables from the broth and throw them. The meat separated from the bones. Cut the meat into small pieces (1 × 1 cm). Broth salt a little more than you need - when it cools, becomes not so salty. The meat to put in the form of about a third or half of the volume, the top pour broth. Allow to cool to room temperature, then put into the refrigerator.
No experiments.
Sandwiches with caviar
These sandwiches on the table are always snapped up in the first place (and since then nothing has changed).
You will need:
- White bread (loaf, baguette) Butter parsley or dill In fact, red caviar How to prepare:
As easy as pie. Buttered bread and top it with caviar - how many do not feel sorry.
If want to experiment
Soljanka
The famous chef William Pohlebkin hodgepodge considered the fundamental basis of the Russian cuisine. And no wonder: just cook it, and it turns spectacular and delicious. There have been times when not all of the ingredients for soups could get, but the olives and capers and speech, of course, was not. But the hostess managed to make a tasty: it could, for example, put in a hodgepodge pickled mushrooms. The main thing is to get the riches and hot broth.
You will need:
- Meat - 500g Meat products (sausages, sausages, ham and all that) - 300 g Canned pickled cucumbers - 4 pieces. tomato puree - 2 tbsp. l. Capers - 1 tbsp. l. Olives - to taste lemon - ¼ pieces Sour cream - to taste salt - to taste Bay leaf - to taste Green Bouillon - 2 liters How to prepare:
- Onions chop, lightly fry and stew with tomato and butter, pour a little broth. Cucumber peel, cut into two pieces and cut into slices. Meat products cut into thin slices, put in a saucepan with the cooked onions, add cucumber, capers, salt, bay leaf, pour broth and simmer for 5-10 minutes. You can add chopped tomato slices. Serve in a hodgepodge put sour cream, olives, lemon slices, peeled, finely chopped fresh herbs.
The chicken on the bottle
Chicken on the bottle - almost a classic, and is best suited for its preparation bottle for yogurt. Today we can take a beer bottle or a simple glass jar 0, 7 liters. This dish is easy to prepare, but the chicken turns out very tasty and juicy.
You will need:
- Chicken - 1 pc. salt - 0, 5 tsp. Ground black pepper - to taste Bay Leaf - 2 pcs. Black pepper peas - 4 pieces. Half lemon Olive oil (or vegetable) - 1 tbsp. l. How to prepare:
- Chicken rub inside and out with salt, pepper, olive oil. A bottle filled with water half. Put it bay leaf, pepper and slices of lemon. In the bottle top to put the chicken and set it in a frying pan or other metal container with water to the fat in the roasting can be drained into the water.
If want to experiment
Jellied fish
You know the phrase "Well, crap, this is your fish in aspic", but I have never tried this same fish? There is reason to correct the omission, especially since it's not disgusting, but very tasty.
You will need:
- The fish (perch, hake, pollock, trout) - 800 g Bay leaf - 1 pc. Black pepper peas - 5 pieces. Gelatin - 20-30 g Water - 500ml Carrots - 1-2 pieces. boiled egg - 1 pc.
- Parsley - 2-3 sprigs Lemon optional How to prepare:
- Clean and separate the fish fillets, cut it into pieces. Boil until cooked fish with chopped onions and spices. Separately, boil the carrots. Prepare the jelly fish. Gelatin fill with water, leave for 30-40 minutes (instant gelatin - 10 minutes). Fish broth, cool to room temperature, add the gelatin (approximately 1 tablespoon at 0, 5 liters of broth), and heat while stirring until dissolved gelatin (not boiled) can then drain. Cool. The deep bowl suitable decomposed boiled pieces of fish skin side up at a distance from one another. On top of each slice put a slice of boiled carrots cleaned, slice of boiled egg. Fix the decoration, the Bay with a thin layer of cooled jelly and allow to cool. Then pour the remaining jelly, the layer of products is not less than 0, 5-1 cm. Put jellied fish in the refrigerator until complete hardening, better at night.
Herring under a fur coat
Herring under a fur coat became very popular in the 70s. Cooks believe that the recipe was taken from the Jewish cuisine, but there is an urban legend, according to which "coat" invented a merchant Bogomil in 1918. Salad was conceived not just as ideological herring symbolize the proletariat and vegetables - the peasantry.
You will need:
- Beet - 2 pieces. Carrots - 2 pieces. Egg chicken - 4 pieces. Onions - 1 small onion Potatoes - 2 pieces. Herring - 400 g Mayonnaise to taste How to prepare:
- Boil the beets, carrots, potatoes and eggs. Cut the onion rather small. Boiled vegetables to clean. Potatoes and eggs pass through yaytserezku. Beets and carrots grate. Herring cut into small pieces, removing pre-bones. Share on portioned plate first herring, then onions, potatoes, eggs, carrots, beets, promazyvaya each a layer of mayonnaise (except herring and onions). smeared with mayonnaise and salad ready to send in the refrigerator.
If want to experiment.
And "coat" - a real golf ukrashatelskoy fantasy.
... And the inspiration for the masters of haute cuisine.
And what dishes you associate New Year's Eve?
Sources recipes: Poster-Food, Kitchen AIF
via www.aif.ru/food
- Boil the beets, carrots, potatoes and eggs. Cut the onion rather small. Boiled vegetables to clean. Potatoes and eggs pass through yaytserezku. Beets and carrots grate. Herring cut into small pieces, removing pre-bones. Share on portioned plate first herring, then onions, potatoes, eggs, carrots, beets, promazyvaya each a layer of mayonnaise (except herring and onions). smeared with mayonnaise and salad ready to send in the refrigerator.
- Beet - 2 pieces. Carrots - 2 pieces. Egg chicken - 4 pieces. Onions - 1 small onion Potatoes - 2 pieces. Herring - 400 g Mayonnaise to taste How to prepare:
- Clean and separate the fish fillets, cut it into pieces. Boil until cooked fish with chopped onions and spices. Separately, boil the carrots. Prepare the jelly fish. Gelatin fill with water, leave for 30-40 minutes (instant gelatin - 10 minutes). Fish broth, cool to room temperature, add the gelatin (approximately 1 tablespoon at 0, 5 liters of broth), and heat while stirring until dissolved gelatin (not boiled) can then drain. Cool. The deep bowl suitable decomposed boiled pieces of fish skin side up at a distance from one another. On top of each slice put a slice of boiled carrots cleaned, slice of boiled egg. Fix the decoration, the Bay with a thin layer of cooled jelly and allow to cool. Then pour the remaining jelly, the layer of products is not less than 0, 5-1 cm. Put jellied fish in the refrigerator until complete hardening, better at night.
- Chicken rub inside and out with salt, pepper, olive oil. A bottle filled with water half. Put it bay leaf, pepper and slices of lemon. In the bottle top to put the chicken and set it in a frying pan or other metal container with water to the fat in the roasting can be drained into the water.
- Chicken - 1 pc. salt - 0, 5 tsp. Ground black pepper - to taste Bay Leaf - 2 pcs. Black pepper peas - 4 pieces. Half lemon Olive oil (or vegetable) - 1 tbsp. l. How to prepare:
- Onions chop, lightly fry and stew with tomato and butter, pour a little broth. Cucumber peel, cut into two pieces and cut into slices. Meat products cut into thin slices, put in a saucepan with the cooked onions, add cucumber, capers, salt, bay leaf, pour broth and simmer for 5-10 minutes. You can add chopped tomato slices. Serve in a hodgepodge put sour cream, olives, lemon slices, peeled, finely chopped fresh herbs.
- Meat - 500g Meat products (sausages, sausages, ham and all that) - 300 g Canned pickled cucumbers - 4 pieces. tomato puree - 2 tbsp. l. Capers - 1 tbsp. l. Olives - to taste lemon - ¼ pieces Sour cream - to taste salt - to taste Bay leaf - to taste Green Bouillon - 2 liters How to prepare:
- White bread (loaf, baguette) Butter parsley or dill In fact, red caviar How to prepare:
- Cook all meat is simmered for a long time, for about 8 hours. After 2-3 hours of cooking in a pot of meat to throw onion, peeled carrots, parsley root. If the meat is fat and fat on the surface of the broth a lot, you have to shoot it with a spoon every hour. An hour before the end of cooking, put the bay leaf and pepper. Throughout the process of cooking pan with a lid is not closed. Turn off the heat, get the meat, remove the vegetables from the broth and throw them. The meat separated from the bones. Cut the meat into small pieces (1 × 1 cm). Broth salt a little more than you need - when it cools, becomes not so salty. The meat to put in the form of about a third or half of the volume, the top pour broth. Allow to cool to room temperature, then put into the refrigerator.
- Boil the potatoes, carrots and eggs. All (except peas, of course), cut into small cubes. All mix and season with mayonnaise and sour cream.
- Potatoes - 7 pcs. Carrots - 2 pieces. Pickled cucumbers - 5-6 pieces. Canned green peas - 1 Bank Egg chickens - 4-6 pc. doctoral sausage - 300 g Mayonnaise - 200-300 g The salt according to taste How to prepare:
