HOT ENTREE
 
At formal lunches it was common to serve hot "opening the meal"
entree of fish, fowl or meat necessarily with a couple of exquisite souses and
delicatessen garnishes. At very special lunches there would be several hot
etrees between the main courses. Fish entree would be served with white wines,
and meat entree would go with red Bordeaux.
| Sterlet in champagne |
720 rub. |
Melting in the mouth Tzar of fish in a vegetable necklace.
Sterlet was considered the best fish of the Russian cuisine. T.
Gautie in his "Trip to Russia" put out in Paris in 1867 wrote
-"Outside Russia this is an unknown gastronome phenomenon even on the most
exquisite tables. And I must admit sterlet ijustify it's reputation … a dish
of sterlet deserves attention of the most refined gourmet. One little piece of
Volga river sterlet on an elegant fork is worth a trip". Sterlet in
champagne is one of the best ceremonial dishes on the menus of diplomatic
lunches e.g. at the reception of the French delegation in Moscow on February 9,
1910.
| Salmon under caviar sauce |
420 rub. |
Tender pink steamed salmon fillet and thick white sauce sparkling with caviar
beads.
Steamed fish is one of the summits of the Russian cuisine
recognized by the gourmets of the past.
| Pike braised with grapes a la Slavonic |
450 rub. |
Flavorful pike fillet braised in a pot with grapes, Rum, and old Madeira.
In the old times there were a lot of exotic recipes for cooking
pike.
| A cut of salmon Imperial |
540 rub. |
Baked salmon fillet wrapped in bacon and stuffed with champignons and truffles
under pink piquant sauce with crayfish tail ends.
| Pikeperch karavai |
300 rub. |
Ruddy crust and cream colored inside pikeperch pate served with a sauce of your
choice, green butter and wheat roses.
| Poulard under tarragon |
450 rub. |
Exquisite steamed fattened chicken with cucumber stuffing under white tarragon
sauce.
Poulards or especially flashy fattened chicken with delicate
meat was an oftern item on the formal menus. The French poulards were most
popular and were twice the price of the most expensive dish in the restaurants.
Slivered tender beef under thick cream sauce and rice.
The name of this item is associated with the count Gregori
Alexandrovich Stroganoff (1770 - 1857), diplomat, well acquainted with the
European cuisine, he served as Russian Ambassador to Sweden, Spain, and Turkey,
and was one of the most respected and noble aristocrats of his time.
Delicate chicken breast fillet on bone breaded and fried till
golden and crisp.
This dish is a fruit of mystification by one talented restaurant
manager who about a century ago fashioned a piece of breaded fillet into a
chicken leg stuffed with butter that puzzled his guests and competitors. Ever
since the secret was revealed Chicken Kiev was put on the menus of Russian
restaurants all over the world like borsch, kulebyaka and other cuisine
classics.
BREAKFAST
| APPETIZERS | LUNCH
| SOUPS | HOT
ENTREE | COLD ENTREE
| MAIN COURSE | VEGETABLES
| SWEETS | DESERTS
| SUPPER | BREAD
| DRINKS
source
http://www.redsquare.ru/english/menu/antre.htm
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