Soak herring in tea or milk for an hour, then clean and slice. Combine peas with grated apples, finely chopped onion, dress with mayonnaise, sour cream, salt, sugar and stir carefully. Put the mixture in the center of the dish, arrange herring slices, egg slices, cucumber dices and olives around.

  Separate fish fillet from bones and chop finely, combine with soaked in milk, grated onion, butter, 3 fresh yolks, chopped parsley, salt and pepper and toss until homogenous. Then add whipped whites, stir and divide into 2 parts. Take two gauze napkins and soak them in oil. Put fish mixture on them and roll tightly, tie up the edges.Cook onion, carrot and spices in 3 l water for 30 minutes. Salt to taste and add fish remains and napkins, cook on low heat for 1,5 hour. Take out fish pate, cool down and slice finely. Arrange on a dish and decorate with carrot and egg slices. Dissolve soaked in water and swollen gelatin, strain the broth and pour over pate.

  Cook bones and vegetables in 5 l water until done and strain. Dress with lightly fried flour with sour cream, sugar and salt. Cook rice separately, then wash it under cold water, add 2 c boiling water and butter, cover and leave in a preheated oven for 25 minutes. Don’t stir. Slice lemon finely and put in the broth before serving. Put rice in plates and pour over broth.

  Toss thing veal slices, season to taste and put a pinch of grated cheese on every slice, roll into log. Then roll in flour, soak in eggs whipped with milk, roll in flour again and fry in a large quantity of fat.

  Wash spinach and dry a little. Then roll in flour, soak in a beaten egg with ground garlic, pepper and salt, roll in breadcrumbs and fry in butter until golden.

  Stew sour apples in some water until very soft. Then grate through the sieve, add sugar, vanilla, gelatin and egg whites to apples and whip until it is light and fluffy. Serve in a glass bowl with milk.

  Toss butter with flour, add sugar, sour cream and knead dough. Leave it in a cold place for an hour. Divide into 3 parts and roll out 2 flat cakes, bake in a preheated oven for 15 minutes or until golden. Roll out the rest of dough and cut into small strips and bake.Whip sour cream with sugar, vanilla, cognac and gelatin, soaked in milk and swollen. Then stir in whipped cream.Spread the icing on flat cakes and top with it. Stick it baked strips.

  Rub chicken with salt. Put on the bottom of a stew-pan pieces of butter or fat, then put chicken, breast up. Pour in 1 c water; add sliced carrot and onion, parsley. Stew covered for 30 minutes, then put in the oven and bake until done.

  Wash tongue very well, put in a pan and pour over hot water just to cover it. Bring to boil and reduce the heat and cook on low heat (veal tongue is cooked for 3-4 hours, pork tongue - for 2 hours). 1 hour before the tongue is cooked, add carrot and onion, spices and salt. Take out the tongue from the broth and take off the skin by running cold water. Then put in the broth to warm up and then cool down. Wipe dry and cut finely crosswise. Put on bread slices and decorate with green parsley.

  Take all bones from the fish and chop it. season with salt and pepper. Divide the dough into two parts. Roll out every part in a large round. Put it on a greased with butter baking sheet, smooth out evenly. Pierce the surface with a fork. Chop finely onion and fry in butter with a pinch of sugar until light brown. Cool down. Put fried onion evenly on the dough and after that chopped fish. Pour over melted butter. Pinch the edges so that it leaves the centre (saucer size in diametre) open. Brush the sides with butter and bake in the oven (210-220 C) until it is ready.
Rasstegay is served hot as appetizer to Vodka or white vine. Rasstegay can also be served to Ukha.