FIELD: food industry.
SUBSTANCE: preserves as cutlets with garnish and sauce are prepared as follows: white bread is milk soaked and chopped; black grouse fillet and raw 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 and onions are cut, browned in melted butter and rubbed through, rutabaga is cut and blanched, sugar beans are cut and frozen, wheat flour is browned in melted butter, carrots, white roots, onions, rutabaga, sugar beans, greens, wheat flour, table salt, citric acid, bitter black pepper and bay leaf are mixed under oxygen free conditions. The cutlets, the obtained mixture and bone broth are packed, canned and sterilised.
EFFECT: production of new preserves with higher digestibility.
