FIELD: food production process.
SUBSTANCE: preserves are prepared by wheat bread soaking in milk and chopping; hazel grouse flesh and raw tallow chopping; mixing the above-mentioned components with table salt and black bitter pepper to obtain cutlet mass; its forming; breading in wheat crumbs and frying in the melted butter to obtain cutlets; carrots, white roots raw onions and leek cutting, browning in the melted butter and straining; turnip cutting and blanching, French beans and herbs cutting and freezing; wheat flour browning in melted butter; carrots, white roots, raw onions, leek, turnip, sugar beans, herbs, wheat flour, table salt, citric acid, black bitter pepper and bay leaves mixing under oxygen-free conditions; packing cutlets, obtained mixture and bone broth; sealing and sterilising.
EFFECT: new canned food features improved digestibility as compared to a similar dish.
