The Ballet Cook Book: Margot Fonteyn & Rudolf Nureyev's Recipes

Margot Fonteyn's Scaloppine Piccolo Mondo

12 veal cutlets, sliced thin

1 egg

1/2 t salt

Pinch of pepper

Olive Oil

2 packages frozen asparagus spears, cooked

6 T grated Parmesan cheese

1/2 C broth

Have the butcher pound veal slices until very thin. Beat egg, add salt, and pepper. Dip each slice of veal in beaten egg; saute in hot oil until golden and cooked, about 5 minutes. Place in shallow buttered casserole, cover with cooked asparagus spears. Sprinkle grated Parmesan on top and add the broth. Bake at 350 F until cheese melts, about 5 minutes. Serves 4-6. Broccoli, zucchini, or artichoke hearts may be substituted for asparagus.



This is an interesting one! The recipe below is called "Lisa's Borsch A La Nureyev". Who is Lisa?

Mrs. Lisa Koreff, mother of Nora Kaye apparently made this recipe for Nureyev while he was in America and it "moved him to tears". The book states that Nureyev was "kept supplied with jugs and jars of the celestial soup to sustain the ecstasy of his first encounter with it."

Rudolf Nureyev's "Lisa's Borsch A La Nureyev"

2 1/2 lbs. chuck

2 marrow bones

2 onions, halved

1/2 clove garlic

1 T salt

1/2 T pepper

6 C water

2 carrots, sliced

1 1-lb. can tomatoes with bay leaf

3 large beets, peeled and sliced

2 medium potatoes, peeled and cubed

1 small head cabbage, shredded

Juice of 3 lemons

Sugar to taste

Sour cream

Place chuck, marrow bones, onions, garlic, salt, pepper and water in a deep pan; cover and bring to a boil. Skim off film which rises to the surface; recover and cook over low heat 30 minutes. Add sliced carrots, cover and cook another 30 minutes; remove bones and onions and discard. Force tomatoes through a sieve and add to pot with sliced beets, potatoes and cabbage. Cover and cook until potatoes are tender, about 30 minutes. Add lemon juice and sugar to taste; cook 5 minutes. Before serving remove meat and mince; return to pot. Serve very hot in soup plates accompanied by sour cream. Serves 6.


Thanks for reading! Stay tuned for a new chapter every Friday.


Le Clercq, Tanaquil. “George Balanchine.” The Ballet Cook Book,

Stein and Day, 1966

Older Post
Newer Post

Related Posts

Perspective: Interview with Ailey/Fordham University Student, Sydney Guine
Perspective: Interview with Ailey/Fordham University Student, Sydney Guine
Name: Sydney GuineAge: 19Where are you from? Los Angeles CaliforniaWhere did you train? Debbie Allen Dance Academy an...
Read More
Meet The London Dance Shoppe - London, Ontario
Meet The London Dance Shoppe - London, Ontario
Shop: The London Dance ShoppeShop Owner: Danielle CameronLocation: London ON - CanadaExpertise: We specialize in poin...
Read More
411: 26 Spooktacular Dance Halloween Costume Ideas
411: 26 Spooktacular Dance Halloween Costume Ideas
Calling all creepy creatives, bewitching ballerinas, and adorable artists! With spooky season officially in full swin...
Read More

Leave a comment

Please note, comments must be approved before they are published

Close (esc)


Use this popup to embed a mailing list sign up form. Alternatively use it as a simple call to action with a link to a product or a page.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.


Shopping Cart

Your cart is currently empty.
Shop now