FIELD: food industry.
SUBSTANCE: preserves are prepared by cutting, blanching and white roots and raw onions, cutting and freezing asparagus and greens, cutting rabbit meat, browning in melted butter wheat flour. The above-mentioned ingredients are mixed with white dry wine, culinary salt, citric acid, hot black pepper and laurel leaf under oxygen-free conditions. The produced mixture and the bony broth are packed, sealed and sterilised. Herewith the components are used at given quantities.
EFFECT: expansion of technical facilities and dishes used in production of new preserved food, which allow to increase their digestibility.
