Grind cheese finely and mix in yolks, blend carefully, the mass must not have lumps. Spread the mass on a bread slice 1/5 inch thick. Put sandwiches in a well heated oven for 5-10 minutes.

  Grind cold eggs, ham in the mincer. Add butter, salt, pepper and mustard to your taste. Stir thouroughly.
Spread the mass on a bread slice 1/5 inch thick and cover with another one.

  Slice bread and spread butter. Dice cucumbers and cover bread slices with them. Sprinkle salt and chopped greens.

  Peel potatoes, carrots, beet, cucumbers and apples and cube them. Combine all the cubed vegetables, sauerkraut. Combine mustard, pepper, salt and sugar with vinegar and dress the vegetables right before serving. Decorate with scallions and top with mayonnaise.

  Boil potatoes unpeeled, until done. Cool down and peel and cut in cubes. Add finely chopped onion, salt and pepper. Stir in mayonnaise, vinegar. Decorate with green before serving.

  Combine the vegetables, salt, and 2 quarters of water in a 4-quart pot. Bring to a boil, lower the heat, and simmer for 30 minutes, partially covered. Add the smelts, peppercorns, and bay leaves, then return to a boil and simmer for 20 minutes, partially covered. Strain the stock, discard the vegetables and fish. Salt to taste, remove bay leaves and serve hot.

  A real shashlyk must not be marinated in acid liquids. Cut meat into large cubes 5x3x2 cm. Peel onion and dice it finely. Put in a large pan a layer of meat, cover with onion, and add 2 bay leaves, 5 pepper peas, sprinkle salt. Repeat these layers until meat is out. Top with onion. Pour over a cup of cold water. Cover and put a weight on the top for 4-5 hours. Thread lamb onto flat metal skewers tightly. Put skewers over well-heated brazier with charcoals (the distance between meat and coals is about 12-13 cm). The skewers must lie very tightly, forming a “meat roof”. Turn skewers only once. Sprinkle marinate over meat regularly. Serve with a lot of greens and white table wine.