Secrets of Prince Yusupov's cook


The history of Prince Yusupov's dynasty dates back to 1563. The family used to possess the palace and several estates in Saint-Petersburg in the beginning of the 20th century including the tea pavilion where today there is the restaurant Dvoryanskoe Gnezdo (English literal translation The Noble Nest).

The history of Prince Yusupov's dynasty dates back to 1563. The family used to possess the palace and several estates in Saint-Petersburg in the beginning of the 20th century including the tea pavilion where today there is the restaurant Dvoryanskoe Gnezdo (English literal translation The Noble Nest). Being talented diplomat, a collector of paintings, a fan of theatre and was a good hand at making spectacular balls, Prince Yusupov was very proud of his cook. The book with his author's recipes reached us by a miracle and is kept as a relic in this restaurant. Learn how to prepare sauté bear meat in cranberries sauce, salad with roast crayfish or pumpkin mousse with raspberries in this film.

 

Recipe «Sauteed bear meat with marinated pear»

Recipe «Roasted pumpkin mousse with fresh raspberries»  

Recipe «Black radish salad with fried crayfish»  

Sauteed bear meat with marinated pear recipe serves 2 persons; preparation time ~ 30 minutes; cooking time ~ 20 minutes Ingredients: Ingredients for the meat dish: 100 g. bear steak, 50 g. beef bouillon, 50 g. cranberry juice, 30 g. green peas in the pod, 30 g. celery, 2 white onions, garlic. Ingredients for the side dish: 60 g. cranberries, 80 g. pear, 200 g. dry white wine, 30 g. honey, cloves, pimento, cinnamon, nutmeg, bay leaves, anise, 20 ml. vegetable oil, ready-made rice dough, 1 egg yolk, salt, pepper. Directions: In a saucepan, combine the wine, honey and spices – cloves, pimento, anise, cinnamon, bay leaves and nutmeg. Cut the pear in half and put it in the mixture. Bring the wine to a boil. Once it has boiled, put it on low and let it simmer for another 2-3 minutes. Then turn off the heat and let it cool. Slice the bear meat and let it marinate in the cranberry juice for 20 minutes. To make the sauce, boil the cranberries and sugar. Then use a sieve to drain out the berry skins. Blanch the peas and celery and then put them into ice water. Next cut the peas, celery and onions into small pieces. Cook the meat in a frying pan and add in the chopped vegetables along with some salt, pepper, minced garlic and the beef bouillon. Serve the bear meat, vegetables and marinated pear in a basket you have moulded out of the rice dough and baked. Garnish with fresh green herbs and the cranberry sauce. Roasted pumpkin mousse with fresh raspberries recipe serves 2 persons; preparation time ~ 10 minutes; cooking time ~ 40 minutes Ingredients: 100 g. pumpkin, 10 g. honey, cinnamon, 55 g. 33% cream, 4 g. gelatin sheets, 2 egg whites, 25 g. sugar, fresh raspberries, fresh mint. Directions: Remove the skin from the pumpkin along with the pulp. Cut the pumpkin flesh into cubes and set it on a baking tray. Put the pumpkin in the cooker to bake until it becomes soft. Next mash the pumpkin. Put it in a pan on the stove and mix in the honey and cinnamon. Turn off the heat and add in the gelatin sheets, which should have been soaking in water. Mix the pumpkin puree, egg whites and cream together. Let the mixture cool for about 3 hours in the fridge. Garnish the dish with fresh raspberries and mint before serving. Black radish salad with fried crayfish recipe serves 2 persons; preparation time ~ 10 minutes; cooking time ~ 15 minutes Ingredients: 1 live crayfish, 1 black radish, 2 tomatoes, 100 g. fresh peas in the pod, 50 g. spinach, 1 red pepper, 1 cucumber, fresh parsley, green onion, garlic, 40 g. vegetable oil, 5 g. raspberry vinegar, white bread, salt, white pepper. Directions: Cut the bread into thin sticks and mold them into the shape of petals. Put them on a baking sheet and into the cooker to dry. Blanch the tomato, radishes and pea pods and then place them in ice water. Cut the radishes into little sticks. Next remove the skin from the tomatoes, core them and cut them into small cubes. Mix the peas and tomatoes together, along with the spinach. Add in the salt, pepper, garlic and vegetable oil. To make the dressing, cut the cucumber and pepper into small pieces. Then mix these vegetables with oil, raspberry vinegar, salt and pepper. Cut the crayfish in half and cook it in vegetable oil and adding salt and pepper from time to time. When arranging everything on the plate, use a mould. Set down the radish, then the lettuce leaves and then the crayfish halves. Garnish with fresh green herbs and the dressing.