Recipe Catalog

Telnoye is a fish fillet, carefully cleaned of bones and ground into mince with various seasonings. According to one version, it was first prepared in monasteries, as the name "telnoye" itself suggests - from the rite of communion with the "body of Christ". Telnoye was popular among all classes, and there were many variations of the recipe: telnoye was used to stuff pies and sausages, solyanka was cooked with fish dumplings, casseroles were made in the oven under sour cream. Telnoye is even found in works by Ilf and Petrov: "He ate telnoye, put on his underwear and went into the night." Today, the word itself has almost gone out of use, and its modern equivalents - zrazy, cutlets, and kotleti - are much more familiar to us.