Forshmak (Chopped Herring)

250 g/9 oz boiled or fried meat (beef, veal, lamb, poultry)
1/2 herring
2 tbsp flour
2-3 medium potatoes, boiled and peeled
2-3 tbsp sour cream
2-3 eggs, separated
1 tbsp grated cheese

Pass boiled or fried meat, and skinless and boneless filet of herring soaked to remove excess salt, through a fine plate of a meat grinder. Mash potatoes together with fried onion. Add mashed potatoes to ground meat, mix together, add flour, softened butter, and sour cream and once more pass everything through a meat grinder.  Add egg yolks and season with salt and pepper. Whip egg whites until stiff peak form and carefully add to the mixture. Put the mixture on a well-oiled frying pan, smooth the top and cover with grated cheese, sprinkle with little bit of oil and bake in an over for 30-40 minutes.
Forshmak is ready when it pulls away from the sides of the pan. Move it to a serving plate and season with small quantity of sour cream and tomato sauce. Serve the sam sauce on the side.

Meat Patties in Sour Cream

500 g/18 oz meat (beef, veal, lamb, or pork)
125 g/5 oz crust-less stale white bread
3/4 cup milk or water
2 tbsp butter
sour cream

Pass meat through a meat grinder, season with salt, mix with bread soaked in milk or water and pass it through a meat grinder again one or two times.  Form patties 1 1/2 to 2 inches in diameter and coat with flour. Fry patties in melted butter on both sides, then add sour cream, cover the frying pan with a cover and  braise for 5 to 7 minutes.
To serve set patties on a serving plate and cover with sauce. Top with finely chopped herbs.

Fried Sausage with Cabbage

Take off the wrapper off boiled sausage, cut into slices of 5-6 mm (0.2 inches) and fry them before serving. At the same time, prepare braised cabbage, a little spicier than usual. Put cabbage on a plate, put sliced sausage on top, sprinkle with finely chopped parsley or dill. Thin sausage can be washed, dried and fried in lard so that there is a crunchy crust on it.

When serving cut sausage into portions, put on a hot plate and garnish with braised cabbage.

Suckling Pig in Aspic

1 suckling pig (2 – 2.5 kg, or 4.4 – 5.5 lb)
30g/1 oz gelatin
1 carrot
1 parsnip
1 onion

If the pig still has any hairs left, singe it, then wash and disembowel it.
Before boiling it, chop it into pieces: remove the head, cut the carcass across in the kidney area (each half can additionally be cut lengthwise along the backbone).
Put chopped pig in a pot, pour cold water, add salt, carrot, parsnip and onion, cover and bring to boil.
It is also possible to boil whole pig in a large pot. In this case chop the backbone by the neck across from the inside.
When water boils, remove the foam and continue to cook on slow fire for 40-50 minutes. Put cooked pig on a plate, cover with moist napkin and cool.
Bring broth to boil, add pepper, bay leaf, clove. Once boiled, add gelatin which has been pre-soaked in cold water. Bring to boil while stirring, then strain through cloth.
Cooled pig is chopped into serving-sized pieces and lay out on a plate so that there are ½ cm spaces between pieces; decorate with hard boiled eggs cut in semi-circular shapes, parsley, slices of boiled carrot and lemon.
Cover pig with prepared gelatin the same way as walleye.
Horseradish sauce with sour cream or horseradish with vinegar are served separately.

Veal Studen

4 calves’ feet
5-6 eggs
2 carrots
2 onions
1 parsnip
bay leaves
whole black pepper

Pour boiling water over calves’ feet and dry them with clean kitchen towel, rub with flour and singe any bristles off. Separate meat from bones and cut bones into smaller pieces. Put meat and bones into a pot an cover with cold water to reach 5 cm/2 inches on top  of the meat. Bring to boil over medium heat and remove all the scum. Add vegetables, bay leaves, and whole black pepper, cover and simmer on low heat for 3 to 4 hours. Skim all the fat from the broth and remove bay leaves and pepper. Separate meat from bones, dice it or pass it through a meat grinder. Add bones back to the broth and simmer until 5-6 cups of broth is remaining. Strain the broth and mix with meat. Season with salt and pepper, and pour it into deep bowls of forms decorating with slices of hard-boiled eggs in the process (2-3 rows). Serve with sour cream and horseradish sauce, mustard, horseradish with vinegar, grated horseradish, green salad dressed with sour cream and vinegar, and cucumbers.
The same procedure could be used to cook studen from pigs’ feet or pigs’ head. If using pigs’ head — add 5-7 g/ 1/4 oz of gelatin.

Beef Studen

1 kg/2 lb 4 oz cows feet
1-2 carrots
1-2 parsnips
1-2 onions
bay leaves
whole black pepper

Wash and clean cows feet and soak in cold water for 3-4 hours. Drain, put into a pot an cover with cold water. Layer of water should be 10 cm/4 inches on top  of the meat. Bring to boil over medium heat and remove all the scum. Add vegetables, bay leaves, and peppers, cover and simmer on low heat for 6 to 7 hours, until meat falls off the bones. Skim all the fat from the stock and remove bay leaves and peppers. Separate meat from bones, dice it or pass it through a meat grinder, and add it to strained broth. Season with salt and pepper, and pour it into deep bowls of forms. If you want to decorate studen with slices of boiled eggs — fill the forms one third of the way up, let it set, lay a row of egg slices on top and pour it another third of the way up. Repeat the procedure until all the broth has been used.
Dip a form into a bowl of hot water and invert onto a serving plate, decorate with parsley leaves. Serve with horseradish and vinegar, mustard, source cream and horseradish sauce, cucumbers and “Green Cabbage Salad” or “Red Cabbage Salad”.

Beef Tongue in Aspic

1 beef tongue (about 1 kg/1 lb 4 oz)
20-25 g/1 oz gelatin
1 carrot
1 parsnip
1 onion

(ed. note This recipe assumes that cook knows how to cook the tongue and does not provide basic instructions)
Cool cooked fresh tongue, slice and follow the instructions from the recipe “Sturgeon in Aspic“. Make jelly from the broth making sure to skim all the fat before using it. Decorate slices of tongue with circles of hard-boiled eggs, slices of cucumbers, gherkins, parsley leaves before covering them with jelly. Cut the tongues out with a tip of a knife once the jelly sets, lay on a serving plate and garnish with “Green Cabbage Salad” or “Red Cabbage Salad”, slices of tomatoes or cucumbers, pickled cherries, plums, or grapes. Serve with sauce “Ostry”, mayonnaise, sauce with sour cream and horseradish, or horseradish with vinegar.
You can use lean ham instead of tongue in this dish.

Dishes in Aspic

Dishes with aspic could be made with fish, meat, or vegetables.  For fish in aspic we recommend to use walleye, sturgeon, sterlet, or fillet of bream, carp, or  perch. For meat in aspic use piglets, tongue, veal, ham, poultry, or game birds.
Wonderful aspic dishes could be made with stuffed fish or meat products (stuffed perch or liverwurst). These products  should be thinly sliced, decorated with slices of hard-boiled eggs, lemons, tomatoes, cucumbers, apples, and herbs.
To make vegetables in aspic use carrots, turnips, cauliflower, asparagus, green peas. Fruits like apples, pears, or peaches can also be added to the vegetable aspics.

Stock or broth from cooking of fish, meat, or vegetables for aspic is used to prepare jelly. Quantity of gelatin required to add to stock depends on the strength of this stock. For example — it is enough to add just 1-2 g of gelatin into 1 cup of fish stock made from walleye. Stock made from poultry would require 4-5 grams of gelatin per 1 cup. To make  a good vegetable jelly use 6-7 g of gelatin per 1 cup of stock.
Gelatin has to be bloomed in cold water. Use 5 parts of water to 1 part of gelatin by weight. Simmer broth or stock on low heat for 3 to 5 minutes, add gelatin and mix until all the gelatin is completely dissolved. Strain broth through a clean kitchen towel or cheese cloth, let cool slightly, pour over prepared fish, meat, or vegetables.
To clarify broth for more transparent jelly take 1 raw egg white for each 4-5 cups of broth, whip egg whites with fork or whisk. Add a cup of cooled broth and a tablespoon of vinegar or lemon juice to whipped egg whites. Mix well and add to simmering broth. Cover the pot and keep it on low heat until it starts boiling. Remove from heat the moment it start boiling and let it stand for 15-20 minutes. Accurately remove the crust formed on top of the broth and strain it.