Day by Day in my yearning hunger
... Keep fasting against my well
Remembering Yar's truffles
... While eating my cold veal?
That's Pushkin's Road Complaints Cycle (178)
A greatest poet, born at the junction of centuries, shared his impressions with other Russian reader about "Yar" restaurant. Throughout its history, this restaurant has encountered various changes: changed its location, then it was renamed ... but despite everything "Yar" remains one of the best restaurants in the country stayed as a vintage restaurant till recent days
The first indication of YAR, is in 1826, when the Frenchman trunk Yar (Tranquille Yard) opened this restaurant in the famous house Shawano at the Kuznetsk bridge. Frenchman was not very modest, therefore the restaurant was named in his honor.
Russian Cuisines History
The dish was "invented" in 1950 by the owner of the iconic "Bara Harry" in Venice, Giuseppe Cipriani (also known as the inventor of the cocktail "Bellini"), and was named in honor of Vittore Carpaccio - Renaissance painter whose paintings rife with all sorts of shades of red sparkling and white colors.
In that year in Venice held a grand exhibition of the painter. Cipriani this recipe developed specifically for the Countess Amalia Nani Mocenigo, which doctors have banned meat cooked by heat treatment.
Today, the term "carpaccio" is used in relation to almost any thinly sliced raw foods, including meat, fish, seafood, mushrooms, fruits, vegetables and more.
In 1864 Olivier opened the restaurant "Hermitage" on Pipe Square.
Descriptions of this institution had a salad, which was originally called the "mayonnaise venison" and later named after its creator "Olivier".
They say that Lucien Olivier created this dish after carefully collected composition of various thinly sliced meat and vegtables were mixed together and filled with mayonnaise.
Olivier Recipe was kept secret, and according to the writer Gilyarovskogo reproduction of the exact recipe never was successful.
Perhaps the secret was in the special sauce ingredients, invented by the family or in the special methods of processing the basic ingredients of the salad. Anyway, the most authoritative cookbook prerevolutionary Russia authored was PP Alexandrova tips on the salad recipe "Olivier", which includes roast grouse, potatoes, cucumbers and gherkins, topped with olives and capers, which were filled with mayonnaise sauce with the addition of hot sauce .
This dish was served very cold and decorated with crayfish, boiled and diced frozen broth, lettuce. A more luxurious version of this salad further includes boiled veal tongue pressed caviar and hard-boiled eggs.
Beef Stroganoff introduced by (count Pavel Stroganoff and was called «Beef Stroganoff") it is a popular Russian dishes made from finely chopped pieces of beef in hot cream sauce.
The exact recipe of this classic dishes was not preserved well along the years. And in many countries the recipe encountered various changes, mostly, leading to a loss of main integrity and technology specialisms.
Our recipe is almost identical to the original on the reconstruction of VV Pokhlebkin.
Beef easily repelled in pieces. the meat is cut into thin slices, about 0.5 cm thick, (with the usual rule of cutting meat across the grain) . then chef breaded the meat slices in flour, and pour oil in the pan, placing some onion circles at the bottom of the pan, in order to avoid meat contacting bottom of the pot.
Then over high heat quickly fry meat slices until brown, differing to some extent lacquered surface.
Then come roasting - the most important stage in the preparation of the dishes, with proper oil pre heating and small portions of meat, roasting in any case should not take more than 5 minutes, and for best result for only 2-3 minutes.
Long grilling will inevitably lead to a loss of juiciness of meat slices. After briefly frying , pour sour cream mixed with tomato paste - the proportions here exclusively provide great taste, there should be more sour cream.
Covering the Stew depending on the quality of the meat usually from 15-20 minutes to one hour. add ( black pepper) only.
In one of the early XX century recipes it was recommended to pour a spoon or two of Madeira sour cream to the this dish.
Click on each title for detailed information :
- Yar's Menu
- Desert Menu
- Wine Card
- Bar Card