FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, white vegetables and bulb onions cutting, blanching and straining, French beans and greens cutting and freezing, rabbit meat cutting, sunflower flour pouring with bone broth and maintenance for swelling. One mixes the listed components with egg yolks, salt, citric acid, black hot pepper, nutmeg and laurel leaf. The produced mixture and bone broth are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
