jelly made from wild berries picked in the woods, which blend very well with the strong flavour that the little birds contract from the juniper berries with which they are fed, and of which they are very fond. These little birds make an unpretentious dish out there, but one which is generally appreciated.
The cooking is very good in Russia, at least in the houses which I frequented; it is also very cosmopolitan, much resembling our own, when our own is good—which is not always the case! It is very substantial, for in that cold country one has to eat a good deal. There are nevertheless some very Russian dishes which one finds nowhere else. Among these I mention blinki, a sort of pancake made with sour cream, which is eaten especially at Eastertide, and then pasca, a cream cake, eaten at the réveillon, which succeeds the midnight mass on Easter Eve. Also there is a beetroot soup, called borche, quite red since it is made of the juice of the beetroot and to which cream is added; this is always very well served at the Carlton Hotel in London. There is also a cabbage soup with which a piece of beef is placed on your plate.
Caviare is an almost daily dish, either fresh or preserved; there is often a choice of both.
Minced meats—poultry, etc.—are often eaten, arranged in the shape of cutlets, into each of which is inserted a handle made of bone, decorated with a little bit of ornamental paper, as is often done in France also.
