FIELD: food production process.
SUBSTANCE: preserves are prepared by soaking in milk and chopping wheat bread, chopping hazel grouse fillet and raw tallow, mixing the above mentioned components with table salt and black bitter pepper to obtain cutlet mass, its forming, breading in the wheat breadcrumbs and frying in the melted butter to obtain rissoles, cutting and freezing runner beans and herbs and mixing them in the oxygen-free conditions with table salt, packing rissoles and the melted butter, sealing and sterilising.
EFFECT: new canned food features improved digestibility as compared to a similar dish.
