FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. One prepares recipe components for preserves production. One performs white vegetables and bulb onions cutting, blanching and straining, French beans and green cutting and freezing, pheasant 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 to produce the target product.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
