were regarded by their masters as the equals of artists, and no expense was spared to have them trained abroad. Princes attained fame for the dishes first created by their cooks. The illustrious Prince Potemkin, the most famous of them all, was well known for serving up whole pigs at his sumptuous feasts: all the innards were removed through the mouth, the carcass stuffed with sausage, and the whole beast cooked in pastry made with wine.35
It was not only courtiers who ate so well. Provincial families were just as prone to the consuming passion and, with little else to do on the estate, eating was, if nothing else, a way to pass the time. Lunch would last for several hours. First there were the zakuski (hors-d'oeuvres), the cold and then the hot, followed by the soups, the pies, the poultry dishes, the roast, and finally the fruit and sweets. By then it was nearly time for tea. There were gentry households where the whole day was (in Pushkin's words) 'a chain of meals'. The Brodnit-skys, a middling gentry family in the Ukraine, were typical. When they got up they had coffee and bread rolls, followed by mid-morning zakuski, a full six-course lunch, sugared loaves and jams in the afternoon with tea, then poppy seeds and nuts, coffee, rolls and biscuits as an early evening snack. After that would come the evening meal -mainly cold cuts from lunch - then tea before they went to bed.36
Sumptuous eating of this sort was a relatively new phenomenon. The food of seventeenth-century Muscovy had been plain and simple - the entire repertory consisting of fish, boiled meats and domestic fowl, pancakes, bread and pies, garlic, onion, cucumbers and radishes, cabbages and beetroot. Everything was cooked in hempseed oil, which made all the dishes taste much the same. Even the Tsar's table was relatively poor. The menu at the wedding feast in 1670 of Tsar Alexei consisted of roast swan with saffron, grouse with lemon, goose giblets, chicken with sour cabbage and (for the men) kvas.37It was not until the eighteenth century that more interesting foods and culinary techniques were imported from abroad: butter, cheese and sour cream, smoked meats and fish, pastry cooking, salads and green vegetables, tea and coffee, chocolates, ice cream, wines and liqueurs. Even the zakuski were a copy of the European custom of hors-d'oeuvres. Although seen as the most 'Russian' part of any meal (caviare, sturgeon, vodka and all that), the 'classic zakuski'. such as fish in aspic, were not in fact
invented until the early nineteenth century. The same was true of Russian cooking as a whole. The 'traditional specialities' that were served in Moscow's restaurants in the nineteenth century - national dishes such as kulebeika (a pie stuffed with several layers of fish or meat), carp with sour cream, or turkey with plum sauce - were in fact quite recent inventions: most of them created to appeal to the new taste for old-Russian fashions after 1812. The first Russian cookery book was published as late as 1816, in which it was stated that it was no longer possible to give a full description of Russian cooking: all one could do was try to re-create the ancient recipes from people's memories.38 Lenten dishes were the only traditional foods that had not yet been supplanted by the European culinary fashions of the eighteenth century. Muscovy had a rich tradition of fish and mushroom dishes, vegetable soups such as borshcbt (beetroot) and shchi (cabbage), recipes for Easter breads and pies, and dozens of varieties of porridges and pancakes (bliny) which were eaten during Lent.
