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«The recipe, which is of Russian origin, has been known since the eighteenth century, but its name appears to come from Count Paul Stroganoff, a nineteeth-century Russian diplomat. Legend has it that when he was stationed in deepest Siberia, his chef discovered that the beef was frozen so solid that it could only be coped with by cutting it into very thin strips». Цит по: A-Z of Food & Drink, John Ayto [Oxford University Press: Oxford], 2002. P. 326–327.

207

Авдеева Е., Маслов Н. Поваренная книга русской опытной хозяйки. С. 227.

208

Образцовая кухня и практическая школа домашнего хозяйства. / Сост. П. Симоненко. СПб., 1900. С. 122.

209

Забелин И. Е. Домашний быт русских царей в XVI и XVII столетиях. М., 2005.

210

Похлебкин В. В. Национальные кухни наших народов. С. 33.

211

Костомаров Н. И. Автобиография. СПб.: Литературное наследие, 1890. С. 28.

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