Famous dishes, the recipes of which appeared by chance
Moscow baker Ivan Maximovich Filippov was famous for his products throughout Russia. The rolls were even delivered to the imperial table in Petersburg, in 1855 Alexander the Second produced him to the suppliers of the court of His Imperial Majesty. But, they were baked only in Moscow, and then went to St. Petersburg. By the conviction of Ivan Maksimovich, only Moscow water was good. One day, Filippov got into an awkward situation, but got out of it, and even, thanks to this mistake, he supplemented the assortment of his products. Not only the emperor, but also the Moscow governor-general Zakrevsky was the lover of the Philippine rolls. Once, to his horror, he saw a baked cockroach in a bun and ordered Filippov to be delivered to him. The frightened merchant did not find anything else but to say that this is not a cockroach, but a raisin. And even ate it to finally convince Zakrevsky. And running back to the bakery, poured a sieve of raisins into the dough. Soon the whole of Moscow knew about buns with raisins, but there was no end of it from the buyers. No less interesting is the story of the appearance of fire patties. Once the tavern of Darya Pozharskaya in Torzhok was visited by Emperor Nicholas I and ordered veal cutlets. But the veal, unfortunately, was not. The innkeeper had to go to the trick: finely chop the chicken and serve it on a calf bone. The sovereign did not notice the substitution and even praised the hostess for a delicious dinner. True, the French poet Theophile Gautier, cited another, but also interesting, version. Once a poor Frenchman entered the tavern, who did not even have money to pay for lunch. He was fed for free, and he, in gratitude, told the hosts a recipe for making cutlets. But the cook George Krum from the American city of Saratoga Springs did not want to invent any new dish at all, he just decided to annoy the millionaire Cornelius Vanderbilt, who said that the fried potatoes were cut into too thick slices. Krum shredded them as thinly as he could, and salted abundantly. Revenge failed: Vanderbilt was delighted. A cook Krum made chips specialty of his restaurant. Ice-cone also appeared by chance. In 1904, Syrian immigrant Ernest Humvy sold at the World Fair in St. Louis a crusty dessert that resembles waffles in taste. And in the next stall they sold ice cream. Here are just a lot of buyers and the plates quickly ended. Then Humvee offered as a package a zalabiyu, which was folded with a horn and filled with ice cream. An unusual delicacy scattered instantly, and the Syrian soon patented his invention – an ice cream cone. Could any of us try cheese that had lain for several weeks in a cave? But this is exactly how the famous blue cheese appeared. A young shepherd named Pietro decided to hide for a while from the scorching rays of the sun in a cave and dine a piece of bread and sheep cheese. But, I saw a girl passing by, in which he was in love. What happened next, history is silent, but the bread and cheese remained in the cave. He returned here only a few weeks. At that moment, the young man was hungry and ventured to bite off a small piece of cheese covered with mold. To his surprise, during this time he acquired an unusual taste. This is how the famous Roquefort cheese appeared.