Kulebyaka s Vyazigoĭ

It is impossible to speak of Russian fish cookery without mentioning the kulebyaka; and there is no better introduction to this than the following passage from Gogol’s Dead Souls. Chichikov has just retired to bed after another gorging session with his host Petukh, but unfortunately his bedroom is next to Petukh’s study, and through the wall he can hear Petukh ordering the following day’s culinary delights:

‘Make a four-cornered fish pie,’ he