Let's continue the theme of New Year's tables with a twist?
After the tsar-father we are undergoing a revolution, but, I confess, little came to my mind on this topic - except perhaps tea with saccharin, immortalized by stories about Lenin. Of course, you can get confused here and cook Vladimir Ilyich's favorite cutlets, or Joseph Vissarionych's favorite shish kebab, but... Still, it will be something wrong ...
So let's dwell on one more significant event in the history of the state - NEP.
What is the characteristic of NEP?
Primus! Well, also because the cuisine of the young Soviet state at the time of its formation was very interesting - kind of still imperial, but not so much, because imperial dishes, and cook on a primus stove (and, given the massive resettlement to cities, the densification of apartments there, and so on, the primus became closer to the population than plate).
So today we will take the dishes from Uvarova's book "The Housewife's Companion: 1000 Culinary Recipes with Instructions on How to Cook on a Primus", published in 1927. By the way, as far as I remember, Christmas will be canceled in a year or two, and winter celebrations will return officially only in the mid-thirties.
Well, in the meantime - "primus" menu. With recipes, in my opinion, very strange. To begin with, it is unrealistic to cook most of them on a primus stove. So, if you find it, it is only worth using as a thematic decoration.
And serve meat for hot. For example, lamb. The two options are more or less interesting.
The first is lamb with sour cream
And the second is a lamb saddle
Both are prime examples of food simplification that makes the taste surprisingly flat. Lamb without spices, without rosemary, without aromatic herbs, without a couple of pinches of assorted mixed pepper ...
I immediately have associations with the period of the Hermitage restaurant, described by Gilyarov's NEPman, - not gnawed cutlets in castor oil and a salad of stubs.
And here are two completely proletarian snacks on our NEPman table - from herring
The second option, is this a variation of the foreschmak, as I understand it?
Well, and for sweet - lemon express
Very similar to the mousse that was served in all cafes and cafeterias during my childhood.
And, by the way, he too - of a very flat taste, but maybe someone will find it interesting.
You know, the conclusion suggests itself once again: during any cultural and political upheavals, transition periods and other things, the culinary culture of the territory in which all this takes place also suffers.
She tries to cling to her past, but it does not work very well. And the future is not formed. Here everything turns out - somehow and through something.
In NEPmansky.
If anything - bon appetit!