FIELD: food industry.
SUBSTANCE: invention relates to the preserved second-course lunches production technology. The method envisages recipe components preparation, white vegetables and bulb onions cutting, blanching and straining, French beans 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: method allows to reduce the manufactured target product adhesion to container walls.
