FIELD: food products.
SUBSTANCE: preserves are prepared by wheat bread soaking in milk and chopping; partridge 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, sugar peas 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 laurel leaf mixing under oxygen-free conditions; packing cutlets, obtained mixture and bone broth; sealing and sterilising.
EFFECT: enhanced digestibility.
