FIELD: food industry.
SUBSTANCE: preserves as cutlets with garnish and sauce are prepared as follows: white bread is milk soaked and chopped; blackcock fillet and tallow are chopped, the listed ingredients are mixed with table salt and black bitter pepper to obtain mince, which is shaped, rolled in breadcrumbs and fried in melted butter to obtain cutlets. Carrots, white roots, onions and leek are cut and browned in melted butter and rubbed through, rutabaga is cut and blanched, sugar beans and greens are cut and frozen, wheat flour is browned; carrots, white roots, onions, leek, rutabaga, sugar beans, greens, wheat flour, table salt, citric acid, black bitter pepper and bay leaf are mixed under oxygen free conditions. The cutlets, resultant mixture and bone broth are packed, vacuum-sealed and sterilised.
EFFECT: production of new preserves with higher digestibility.
