FIELD: food industry.
SUBSTANCE: invention relates to the preserved second-course lunches production technology and represents a method for production of preserves "Poultry with garnish and white sauce with eggs". The method envisages recipe components preparation, white vegetables and bulb onions cutting, blanching and straining, asparagus and green cutting and freezing, poultry flesh cutting, sunflower flour pouring with bone broth and maintenance for swelling, the listed components mixing with egg yolks, cream, salt, citric acid, black hot pepper, nutmeg and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.
EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.
