This is the usual way of serving chicken Kiev in the US. Mentions of chicken Kiev are also found in US newspapers starting from 1937. Popular foods include salo, borscht, chicken kiev, pierogi,and pilaf. This also holds for their Russian versions and in particular for chicken Kiev. According to Darra Goldstein chicken Kiev became "a symbol of Russian "haute cuisine"". The restaurant menu also included steak tartare, pierogi, chicken Kiev, pelmeni and short rib Stroganoff. After World War II, US newspapers mentioned chicken Kiev served in New York restaurants. Items available from the supermarket freezer section include roasting chickens and a ready-to-cook Chicken Kiev. Like modern chicken Kiev, the croquettes were covered with eggs and breadcrumbs and fried. The name "kotlet de volaille" is used to this day for chicken Kiev in Poland. Introduced in Britain during 1979, chicken Kiev was Marks & Spencer company's first ready-made meal.