|Cappuccino with the letter "П" for Pushkin|
When Mr. Wonderful and I were back in Moscow, we did it all -- museums and shopping, music and dining. And, one of our favorite restaurants was the Cafe Pushkin, located in a slightly crumbling but still beautiful Baroque mansion on Tverskoy Boulevard. Since it was the middle of summer and daylight lasted to almost midnight, we were able to walk the kilometer to and from our hotel and enjoy the street sights and sounds.
In keeping with its elegant atmosphere, the Pushkin Cafe waiters placed a special holder for my purse next to my chair ... so my purse would not have to be on the floor.
|Purse platform on a swivel|
Next we had cutlets made with ground pork and veal and presented with vegetables as if they were sill in the garden.
Salade Olivier -- East of Paris version
7 Ounces (200 grams) of cooked peas
7 Ounces (200 grams) of cooked diced carrots
7 Ounces (200 grams) of cooked diced potatoes
7 Ounces (200 grams) of cooked diced ham or chicken or crab or a combination of them
4 chopped hard-boiled eggs
3 diced pickles
8.5 ounces (250 grams) mayonnaise
2 Tablespoons sour cream
1 teaspoon mustard
A dash of lemon juice
Combine the meat, vegetables, eggs, and pickles and toss lightly. Beat together the mayonnaise, mustard, sour cream, and lemon juice to make a dressing. Add salt and pepper to taste. Add the dressing to the salad ingredients and toss lightly. Decorate with parsley or chopped olives or even put a few drops of green food coloring on some extra dressing ... or may be that was overdoing it. Hmmm?