Short answers, pulled from the story.
Lucien Olivier, a French and Belgian chef, created the dish at Moscow's Hermitage restaurant in the 1860s. The secret recipe was kept exclusive to the kitchen staff until Ivan Ivanov stole it around the turn of the 20th century.
The document specified half a hazel grouse, three large crayfish tails, one small cucumber or cornichon, three to five olives, and a teaspoon of capers bound by aspic and Provençal dressing. Modern versions often replace these expensive items with common staples like potatoes, peas, and mayonnaise.
The Hermitage closed in 1905 after Ivan Ivanov sold the stolen formula to various publishing houses. This action helped spread the recipe across Russia following the closure of the original establishment.
A record-breaking batch weighing 1,500 kilograms appeared in Orenburg during December 2012. This massive portion functions as a mandatory centerpiece for modern holiday gatherings throughout post-Soviet states.
Availability of components made it ideal for winter holiday dinners when fresh produce was scarce. It stands as the most traditional item for home New Year celebrations among Russian people alongside Soviet Champagne and mandarin oranges.