FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
ZAKUSKI
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. IV
is the hors-d'oeuvre course in Russia. These hors-d'oeuvre sometimes used to be served in a room apart from the dining-room, but it is more usual to serve them actually on the dining table, to be eaten immediately after drinking a glass of vodkia.