St. Petersburg cuisine, which contains about 2,000 different foods and preparations
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SPb. 1862. With black and white illustrations of various dishes, made in the technique of lithography according to Baryshev"s drawings. For cooks not reading in French. With an explanation of how to apply a dish. Ignatius Radetsky is one of the first codifiers of the new Russian cuisine with a "European face". Radetsky was the head of the court of his imperial highness of the Duke of Maximilian Leuchtenberg, St. Petersburg noble assembly, families of Paskevich and Wittgenstein. He tried to adapt the Russian cuisine to the French traditional. Published in 1852-1855 his three -volume "Almanac of Gastronomes" is still one of the most valuable antique cooking books (published by our publishing house) Radetsky wrote: "In ancient and present, a sane person does not refuse the whims of his taste, especially since in food we find the only luxury that does not tire us for a whole life. Among this luxury are dozens of original dishes from feathered game, combining the features of Russian and the elegance of French cuisine: a volunte with pulp from hazel grouse, filtering with a picant, grown from the stove of game, a hosine liver with a truffle. However, the eating names are very straightforward behind the elaborate names. For example, Canard Braise Aux Navets means just a "duck with a reposa" and is prepared as follows: "Clean and fry the duck assigned to the sauce on the spit when they are ready, removed from the fire and, cutting into portioned pieces, put it in an extensive The pan, meanwhile, clean and turn the amount of young turnips correctly, wash in water and, draining on a napkin, put the oil on the melted in the saucepan and fry to the tint, when it is finally over, sprinkle with small sugar and, by healing smoothly, choose from oil to Pour a pan where the ducks are folded with red sauce and cook over light heat until the ducks and turnips are removed, and the sauce will boil how to be when they come for a meal, put the ducks on the dish in a shift with steeps, fill the middle of the middle with a removal, and on top Pour your own sauce. " And if you know that the French red sauce is a brown meat broth, which is obtained with prolonged cooking (10-12 hours) of pre -fried bones, and crutons are nothing more than fried slices of bread, then preparing such an exquisite dish will not be much labor.
circulation 30 copies. Made using Print-on-Demand technology
circulation 30 copies. Made using Print-on-Demand technology
Author:
Author:Radetsky Ignatius
Cover:
Cover:Hard
Category:
- Category:Cookbooks, Food & Wine
Publication language:
Publication Language:Russian
Age restrictions:
Age restrictions:18+
ISBN:
ISBN:978-5-4481-0047-5
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