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Lion lunch. 12 dishes from the menu of Leo Tolstoy
Not so long ago, the world saw “The Cookbook of S.A. Tolstoy”, the wife of the classic of Russian literature Leo Tolstoy. The publication is supplemented by comments of cooking experts, so now any gourmet can cook a dish from the daily menu of the Tolstoy family.
We offer you to get acquainted with the recipes of dishes served in the family of Leo Tolstoy. We have chosen recipes for a full lunch, consisting of simple foods available today.
As you know, Tolstoy preferred vegetarian food. But Sofia Andreevna often added an “extra” egg to the dish or cooked soup on meat broth. In any case, she found ways to please all household members.
Drinks.
Water is cooling
Take 1 pound of blackcurrant leaf, 3 lemons, 3 pounds of sugar, 3 teaspoons of cremortar, pour all one bucket of boiling water and let stand for 12 hours, put 3 full tablespoons of yeast and let stand for another 12 hours, then drain, strain, bottle, tar and put on ice (otherwise burst) - and ready.
Cremortartar is a wine stone. Can be replaced with tartaric acid, vinegar.
Marousi lemon water
8 lemons clean completely, skin down, peel on sugar rub. Cut lemons, take out all the bones, put 5 pounds of sugar, 2 pounds of raisins and pour 3 buckets of boiling water; when it cools, put on 5 cents of yeast (about 150g), let it ferment, and when the mass rises up, pour into a bottle, seal with a machine and tie ropes. Bottles are on ice and standing, not lying down.
Prince Shakhovsky's beer
4 glasses of malt, 4 glasses of sugar molasses, 1⁄2 pounds (220g) or 1⁄4 pounds of hops (110g) for 24 bottles of boiling water - slowly pour water, boil, pour malt and hops through the bag; when water passes through the bag, you need to put 2 spoons of yeast, leave overnight, then pour this beer into bottles; after 4 days it is ready.
First.
Mushroom soup
Peel the potatoes, roast the mushrooms with onions, salt it, put it all in a pot of water, put it in an oven, boil it all; when it is ready, fix it with flour.
Fresh green bean soup with cream
600 g of green beans dip into salted boiling water with 0.25 spoons of soda, boil, cast on the sieve, sash, dip into another boiling water. When the beans boil, put 0.5 handfuls of parsley leaves, 1 spoonful of oil mixed with a spoonful of flour, boil, add 1 glass of good cream, boil, serve. For taste, you can sprinkle dill, peppermint powder, etc.
Meatless borscht with sour cream
Boil a broth of roots and dried borons, strain. Baking 800g of beets, then peeling it, finely minking it, folding it in a pan, pouring root broth, pouring beet brine, cooked separately, sour cream, heating it to a hot state, putting salt, black pepper, greens and finely minted mushrooms, serving with buckwheat kronas.
*Buckwheat croups are replaced by regular croups.
Second
Veal herring pie
Take a cooled veal, separate it from the bones, take two herrings soaked and put them with veal, removing their skin and selecting the bones. Cut it all down fine. Rub through the sieve of boiled potatoes and take it half against the veal and a teaspoon of crackers, finely crushed, and a chopped bulb. Stir all this together and chop a little more to make dough. Then pour into this dough a cup of tea cream, five raw eggs and two spoons of oil.
Take a flat shape or a deep pan and smear with oil and sprinkle with crackers, lay out the cooked dough in it, put it in the oven and let it roar well.
Game matlot
Dissolve the butter, put the chopped mushrooms or white mushrooms, salty, sprinkle the pepper and fry, closing in the pan, and when it boils, pour a little broth and lemon juice; stuff small birds without bones, put this game there and, when the mushrooms are almost completely ripe, pour so much honey that the sauce was heard its taste.
In another pan, the heads of onions, fried in oil, with sugar should already be ready, so that the onions take a dark color and sweetness. When you put the birds on a dish, put onions and thin slices of toasted bread there. The sauce should be thick.
Macaroni and cheese
Boil water with salt, put pasta in there, let them cook in a light heat until they are half soft; then put them in an iron coop, pour water, dissolve the butter and put the pasta in a pan in layers; thus a layer of pasta and a layer of finely erased Parmason, and over it pour vegetable sauce and so on.
Place the pan on the edge of the stove, cover it with a lid, and let it run in a light heat until the pasta is soft; the pan should be shaken often so that the pasta does not burn.
desserts
Fatty Pastiles
1⁄2 measures of apples on a leaf bake, rub through a sieve, put on ice.
The next day, put 2 1⁄2 pounds of sugar (about 1 kg) and 10 proteins, which are first raised: beat with a merry in a peel until the whole mass is white and rises. Put in paper boxes and put on sheets in the oven (in the lightest spirit after bread) until it is ready.
Sometimes you have to put in the oven a second time. You can bake layers on canvas and then fold.
Apples a la dauphine
Take 2 pounds of the best apples (900g), peel them and take out the middle, but so that the apples remain whole; put them in a pan smeared on the bottom with butter, pour some water, add a piece of cinnamon, a spoonful of cognac and sugar (sugar should lie on the apples), cook on light fire so that the apples remain intact; when they are cooked, put on a deep dish.
In each apple put a spoonful of marmalade of apricots or plums, sugared lemon peel; biscuit peels and sprinkle them with apples, prepare the cream (vanilla or lemon) as thick as possible and pour them apples completely. When it's all done, look up.
Burning pudding
1 1⁄2 buns finely washed on the grater and poured into the pan, pour 1 1⁄2 bottles of cream, put 4 lots of fine sugar, 4 lots of finely erased sweet almonds and cook, interfering constantly so as not to burn.
Then cool and pour 4 lots (50g) of dissolved Chukhon oil into the mass, knock 2 whole eggs and 3 egg yolks, mix well, add 3 lots (40g) of chopped candied candied, boiled in sugar, cherry jam, knock down 3 remaining proteins into the foam and pour all this mass into the tin form, smearing it with oil; the form should have a hole in the middle; put the form in a warm oven and give the pudding oven an hour.
When it is ready, lay on the dish, turning over the shape, decorate the surface with steamed sweet almonds, cereal, lemon crust, boiled in sugar, and in the middle, in the hole, put a few pieces of sugar, a field of rum and in front of the dining room doors, when to serve, light the rum.
source
Source: /users/1077
We offer you to get acquainted with the recipes of dishes served in the family of Leo Tolstoy. We have chosen recipes for a full lunch, consisting of simple foods available today.
As you know, Tolstoy preferred vegetarian food. But Sofia Andreevna often added an “extra” egg to the dish or cooked soup on meat broth. In any case, she found ways to please all household members.
Drinks.
Water is cooling
Take 1 pound of blackcurrant leaf, 3 lemons, 3 pounds of sugar, 3 teaspoons of cremortar, pour all one bucket of boiling water and let stand for 12 hours, put 3 full tablespoons of yeast and let stand for another 12 hours, then drain, strain, bottle, tar and put on ice (otherwise burst) - and ready.
Cremortartar is a wine stone. Can be replaced with tartaric acid, vinegar.
Marousi lemon water
8 lemons clean completely, skin down, peel on sugar rub. Cut lemons, take out all the bones, put 5 pounds of sugar, 2 pounds of raisins and pour 3 buckets of boiling water; when it cools, put on 5 cents of yeast (about 150g), let it ferment, and when the mass rises up, pour into a bottle, seal with a machine and tie ropes. Bottles are on ice and standing, not lying down.
Prince Shakhovsky's beer
4 glasses of malt, 4 glasses of sugar molasses, 1⁄2 pounds (220g) or 1⁄4 pounds of hops (110g) for 24 bottles of boiling water - slowly pour water, boil, pour malt and hops through the bag; when water passes through the bag, you need to put 2 spoons of yeast, leave overnight, then pour this beer into bottles; after 4 days it is ready.
First.
Mushroom soup
Peel the potatoes, roast the mushrooms with onions, salt it, put it all in a pot of water, put it in an oven, boil it all; when it is ready, fix it with flour.
Fresh green bean soup with cream
600 g of green beans dip into salted boiling water with 0.25 spoons of soda, boil, cast on the sieve, sash, dip into another boiling water. When the beans boil, put 0.5 handfuls of parsley leaves, 1 spoonful of oil mixed with a spoonful of flour, boil, add 1 glass of good cream, boil, serve. For taste, you can sprinkle dill, peppermint powder, etc.
Meatless borscht with sour cream
Boil a broth of roots and dried borons, strain. Baking 800g of beets, then peeling it, finely minking it, folding it in a pan, pouring root broth, pouring beet brine, cooked separately, sour cream, heating it to a hot state, putting salt, black pepper, greens and finely minted mushrooms, serving with buckwheat kronas.
*Buckwheat croups are replaced by regular croups.
Second
Veal herring pie
Take a cooled veal, separate it from the bones, take two herrings soaked and put them with veal, removing their skin and selecting the bones. Cut it all down fine. Rub through the sieve of boiled potatoes and take it half against the veal and a teaspoon of crackers, finely crushed, and a chopped bulb. Stir all this together and chop a little more to make dough. Then pour into this dough a cup of tea cream, five raw eggs and two spoons of oil.
Take a flat shape or a deep pan and smear with oil and sprinkle with crackers, lay out the cooked dough in it, put it in the oven and let it roar well.
Game matlot
Dissolve the butter, put the chopped mushrooms or white mushrooms, salty, sprinkle the pepper and fry, closing in the pan, and when it boils, pour a little broth and lemon juice; stuff small birds without bones, put this game there and, when the mushrooms are almost completely ripe, pour so much honey that the sauce was heard its taste.
In another pan, the heads of onions, fried in oil, with sugar should already be ready, so that the onions take a dark color and sweetness. When you put the birds on a dish, put onions and thin slices of toasted bread there. The sauce should be thick.
Macaroni and cheese
Boil water with salt, put pasta in there, let them cook in a light heat until they are half soft; then put them in an iron coop, pour water, dissolve the butter and put the pasta in a pan in layers; thus a layer of pasta and a layer of finely erased Parmason, and over it pour vegetable sauce and so on.
Place the pan on the edge of the stove, cover it with a lid, and let it run in a light heat until the pasta is soft; the pan should be shaken often so that the pasta does not burn.
desserts
Fatty Pastiles
1⁄2 measures of apples on a leaf bake, rub through a sieve, put on ice.
The next day, put 2 1⁄2 pounds of sugar (about 1 kg) and 10 proteins, which are first raised: beat with a merry in a peel until the whole mass is white and rises. Put in paper boxes and put on sheets in the oven (in the lightest spirit after bread) until it is ready.
Sometimes you have to put in the oven a second time. You can bake layers on canvas and then fold.
Apples a la dauphine
Take 2 pounds of the best apples (900g), peel them and take out the middle, but so that the apples remain whole; put them in a pan smeared on the bottom with butter, pour some water, add a piece of cinnamon, a spoonful of cognac and sugar (sugar should lie on the apples), cook on light fire so that the apples remain intact; when they are cooked, put on a deep dish.
In each apple put a spoonful of marmalade of apricots or plums, sugared lemon peel; biscuit peels and sprinkle them with apples, prepare the cream (vanilla or lemon) as thick as possible and pour them apples completely. When it's all done, look up.
Burning pudding
1 1⁄2 buns finely washed on the grater and poured into the pan, pour 1 1⁄2 bottles of cream, put 4 lots of fine sugar, 4 lots of finely erased sweet almonds and cook, interfering constantly so as not to burn.
Then cool and pour 4 lots (50g) of dissolved Chukhon oil into the mass, knock 2 whole eggs and 3 egg yolks, mix well, add 3 lots (40g) of chopped candied candied, boiled in sugar, cherry jam, knock down 3 remaining proteins into the foam and pour all this mass into the tin form, smearing it with oil; the form should have a hole in the middle; put the form in a warm oven and give the pudding oven an hour.
When it is ready, lay on the dish, turning over the shape, decorate the surface with steamed sweet almonds, cereal, lemon crust, boiled in sugar, and in the middle, in the hole, put a few pieces of sugar, a field of rum and in front of the dining room doors, when to serve, light the rum.
source
Source: /users/1077
