10 Meat Starters

The variety of cold courses and starters has always been typical of a Russian celebration table. They are made from fresh and tinned vegetables

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In recipe book

The variety of cold courses and starters has always been typical of a Russian celebration table. They are made from fresh and tinned vegetables, mushrooms, eggs, meat, fish, poultry and other foods. Cold courses can be dressed with various fillings – soured cream, sauces, horseradish, mustard, vinegar, mayonnaise – to make them savoury and spicy. When determining the number and the assortment of the cold courses, remember to keep balance between vegetable, meat and fish dishes. A celebration table is a table of cold dishes, so their number should be sufficient. Cold dishes should look beautiful. The splendour of the table depends on their appearance. The first impression created by the starters often determines the assessment of your banquet. Starters are generally served in porcelain and faience dishes – salad bowls and vases, trays and dishes, platters, gravy boats, etc. The temperature of the cold courses and starters should not exceed 10-12 С.

Bon appetite!