Russian Wedding!

[Kalafrana]

My novel again!

I am finishing off with the wedding of my hero and heroine in January 1917, at the Church of Holy Wisdom, Tsarkoye-Selo, followed by a reception in the Officers' Mess of HM Life Guard Hussars. This is intended to be a last gasp of old aristocratic Russia before the Revolution. So, please, suggestions for suitable food and drink! Magnifent uniforms are, of course, a given!

As I understand it, Russian brides are not given away, as in the UK, but the groom pays a ransom to the bride's family. Do they then go off to the church together? Here, it's considered very unlucky for the couple to meet on the wedding day before the ceremony, so the groom goes to the church and waits at the altar rail for the bride to arrive.

As I understand it, a Russian wedding reception also involves dancing. Is there anything else I should make sure I include?

Ann

[Petr]

My novel again!

I am finishing off with the wedding of my hero and heroine in January 1917, at the Church of Holy Wisdom, Tsarkoye-Selo, followed by a reception in the Officers' Mess of HM Life Guard Hussars. This is intended to be a last gasp of old aristocratic Russia before the Revolution. So, please, suggestions for suitable food and drink! Magnifent uniforms are, of course, a given!
Ann

The following is the actual menu for a dinner held in honor of Nicholas and Alexandra on May 25, 1896. As was the custom then among the aristocracy most dinners were examples of French cuisine (Escoffier) often using Russian ingredients such as Sterlet (a type of fish).  They also involved several courses: soup (such as the clear turtle soup), fish (e.g., Sterlet of the Don River in Champagne sauce), meat, poultry, with a break (e.g., the punch, often iced, the entremet) followed by game (e.g., pheasant), fruits (e.g., pineapple) and a pastry or other dessert. Dinners, certainly wedding receptions,  were often 4 to 5 hour affairs.     

Potage Tortue Clair
Crême de Concumbres
Bouchées aux Crevettes-Canelons
Sterlet du Don au Vin de Champagne
Selle de Pré Salé aux Legumes Primeurs
Jeunes Poulet Truffés á la Perigord
Soufflé Froid de Foix Gras
  Punch
Faisons de Bohême á la Broche
Petits Pois á l’Anglaise
Ananas á l’Orientale
Timbale Cardinal aux Fraises

Yes certainly there was dancing, mazurkas, polonaises, etc.

Vodka was usually served with zakouskies (hors-d'oeuvres) before dinner, french champagne (Veuve Cliquot, Piper Heidsick) and french wines (Mouton and Lafitte Rothschild) followed by brandy and port were also common.

Petr

[Kalafrana]

Petr

That sounds ideal. As the bride is an English nurse at the AngloRussian Hospital, we shall certainly have petits pois a l'anglaise!

Naturally the regimental band will provide the music for the dancing.

Many thanks

Ann

[Mike]

Sorry to disappoint you, but in January 1917 all military personnel were wearing only khaki field uniforms, or the their Cossack/Asian equivalents, in accordance with the Imperial order issued at the beginning of WW1. The resplendent Guards dress uniforms were stored away until the victorious end of the Great War.

The dishes served on festive occasions were also much much humbler than in the prewar times.

[Kalafrana]

Oh dear! But I wonder whether, in the circumstances, the characters will say, 'Oh what the hell!'

Regards

Ann

[rachel5a]

what is your character (British nurse) doing in Russia during the war. Was she there before, what's the story? Im very interested ...

[Kalafrana]

The British provided a hospital as part of their contribution to the Russian war effort. It was staffed partly by people straight from Britain, and partly by British people already in Russia - mainly as governesses (English governesses - and tutors, and nannies were very fashionable in Russia at the time). My heroine went to Russia as a governess after her father died and she had to earn a living, and became a nurse when the war broke out.

Ann

[GrandDuchessAndrea]

I'd love to read your novel, it sounds very interesting!

[Kalafrana]

Thank you! First I need to finish it!

Ann