In 1874, Stepan Andreevich Bers published The kitchen book and gave it as a gift to his sister, countess Sophia Andreevna Tolstayathe wife of the great Russian novelist, Leo Tolstoy. The book contained a collection of recipes from the Tolstoy family, the dishes they served to their family and their friends, the lucky souls who belonged to the aristocratic ruling of Russia's late. 150 years later, this cookbook was translated and republished by Sergei Beltyukov.
Leo Tolstoy family recipe book Includes dozens of recipes, everything, tartare sauce and spicy mushrooms (what is a Russian kitchen without mushrooms?), With stuffed dumplings and green beans at the butler, the coffee cake and the Vienois pie. The text is also delivered with a translation of the Russian weights and measurements used during the period. A recipe that Mr. Beltyukov provided us (which I have not seen in the book) is for the right Tolstoy cheese dish. It goes something like this:
Bring water to a boil, add salt, then add macaroni and boil over the light heat to the half -tender; Drain the water through a colony, add butter and start putting macaroni back into the pot in layers – a layer of macaroni, grated parmesan and vegetable sauce, macaroni again and so on until you miss macaroni. Put the pot on the edge of the stove, cover with a lid and let it rest in the light heat until the macaroni are soft and tender. Shake the pot from time to time to prevent them from burning.
We will leave you with good appetite! – An expression almost certainly heard in the houses of these French -speaking Russian aristocrats.
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