FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, fresh ornamental cabbages shredding, freezing and chopping, rabbit meat and bulb onions cutting and chopping and greens chopping. Then the listed ingredients are mixed with part of salt and part of black hot pepper to produce mince. One performs wheat flour sauteing, mixing with bone broth, tomato paste, the remaining salt and the remaining black hot pepper and the mixture boiling out till dry substances content is equal to 14.5% to produce a sauce. Then one performs chicken eggs boiling, shelling and cutting into two parts, mince moulding in the form of balls with an indentation, chicken egg halves placement into indentations with the albumen to the outside to obtain nests, the nests and the sauce packing, sealing and sterilisation.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
