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Russian Food Recipes

• 1 oven ready chicken (or 2 grouse)
• 2 tablespoons of unflavoured gelatin
• 5 medium boiled potatos
• 1 pound of fresh cucumber
• 1/2 cup of pitted olives
• 1/2 cup of cornichons
• 2-3 truffles
• 1/4 pound of cooked crayfish
• 1 lettuce
• 1 cup of sauce Provencale
• 1/2 sprig of dill, chopped
• 1/2 sprig of parsley, chopped

Moscow Salad Recipe Instructions:

Roast the Chicken (or Grouse) and let it cool, then de-bone and dice the meat.

Prepare the aspic by covering the bones with water in a deep pan and bring to the boil. Cover and simmer for one hour, adding more water if necessary, then discard the bones.

Sprinkle gelatin with water in a saucepan and add 1 cup of broth. Bring to the boil, stirring all the while. Then cool and refrigerate for one hour until the aspic is firm.

Chop the potatos, cucumber, olive, cornichons and crayfish meat. Chop the truffles in to thin slices.

L:ine a bowl with lettuce leaves and fill with alternate layers of the diced meat and vegatables and sauce provenale. Then garnish with herbs, crayfish and truffles.

Slice the aspic in to thin strips and decprate the salad in a checkered or grid like pattern.

Serve with chopped hard boiled eggs and diced apples.

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