The sturgeon of course
comes into the menu of many Russian dinners, and also the sterlet,
cooked in white wine and served with shrimp sauce. There is a fish pie
of successive layers of rice, eggs, and fish, which is one of the native
dishes and is much like _Kedgeree_. Boiled Moscow sucking pig, which in
its short but happy life has tasted naught but cream, boiled and served
with horse-radish sauce and sour cream is a dish for good angels, and
roast mutton stuffed with buckwheat is not to be despised. _Srazis_ are
little rolled strips of mutton with forced meat inside, fried in butter.
Moscow is especially celebrated for its cutlets of all kinds, chicken
garnished with mushrooms and cream, and veal in especial. _Nesselrode
Pudding_ is frequently found on Russian menus. Some of the peasant
soups, one for instance in which all the scraps of the kitchen are
boiled with any grain and fruit which may be handy, are dreadful
decoctions. Russia has its native wines, those of the Caucasus being
very good imitations of French wine. There is a champagne of the Don
which often finds its way into bottles with French labels on them.
Polynnaia, a wormwood whisky, is an excellent digestive.
I now let A.B. have his say.
Moscow
There are three principal restaurants in Moscow--the Bolskoi Moscovski,
the Ermitage, and the Slaviansky Bazaar; of these the Ermitage and the
Bolskoi are probably the best for dinner.
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