FIELD: food industry.
SUBSTANCE: preserves as cutlets with garnish and sauce are prepared by soaking wheat bread in milk and chopping; chopping hazel grouse flesh and raw tallow; mixing the above-mentioned ingredients with table salt and black bitter pepper to obtain the mince. The mince is then shaped, breaded in wheat crumbs and fried in melted butter to obtain cutlets. Then goes cutting, browning carrots, white roots and raw onions in the melted butter followed by rubbing them through, cutting and blanching rutabaga, cutting and freezing sugar peas, kidney beans and herbs, browning wheat flour in melted butter, mixing carrots, white roots, raw onions, rutabaga, sugar peas, sugar beans, herbs, wheat flour, table salt, citric acid, black bitter pepper and laurel leaf under oxygen-free conditions, packing the cutlets, the obtained mixture and a bone broth; sealing and sterilising.
EFFECT: production of new preserves with higher digestibility.
