FIELD: food products.
SUBSTANCE: method includes soaking wheat bread in milk and chopping, chopping of partridge flesh and raw tallow. The listed ingredients are mixed with salt and hot black pepper to obtain a cutlet mass. Then it is formed, coated with wheat white breadcrumbs and fried in melted butter to make cutlets. Carrots, white roots, raw onions and leek are cut, browned in melted butter and strained. Turnips are cut and blanched, sugar peas, French beans and herbs are cut and frozen. Wheat flour is sauteed in melted butter. Carrots, white roots, raw onions, leek, turnips, green peas, French beans, herbs, wheat flour, salt, citric acid, hot black pepper and bay leaves are mixed under oxygen-free conditions. The cutlets, obtained mixture and bone broth are packed at specified ratio of components. Then hermetic sealing and sterilisation follow.
EFFECT: product digestibility improvement.
