FIELD: food industry.
SUBSTANCE: invention is intended for usage in preservation industry during preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in milk and chopping, rabbit meat and raw tallow chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets. One performs carrots, white vegetables, leek and bulb onions cutting, sauteing in melted butter and straining, turnip cutting and blanching, green beans, French beans and green cutting and freezing, sunflower flour pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, leek, bulb onions, turnip, green beans, French beans, green and sunflower flour with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf. The cutlets, produced mixture and bony broth are packed, sealed and sterilised.
EFFECT: invention ensures reduction of the manufactured target product adhesion to container walls.
