Decoration of complex cold meat dishes. Cold meat dishes
For the preparation of cold dishes and snacks use meat gastronomic products, boiled and fried meat products.
Boiled and fried meat products. Beef, veal, pig and tongue are served by boar.
Beef (parts of the back leg), veal and tongue are boiled, cooled in broth and cut across the fibers into pieces (2--3 for a portion), garnize green salad, tomatoes, fresh and salt cucumbers, green peas. Separately, the sauce is served horseradish sauce with vinegar or with sour cream.
Dishes fried meat Prepare from beef, pork, veal and sometimes from low-fat lamb. At the same time, the filleic cutting, thick and thin edges, ham and cores are used. The meat is fried by large slices, cooled and cut across the fibers of 2--3 pieces for a portion. Garnish cucumbers, fresh or marinated tomatoes, white salad or red cabbageMarinated vegetables, salad green and chopped jelly. Separately, the sauce is served horseradish sauce with vinegar or mayonnaise with rootishons, greens.
Boiled and fried meat products can be served as assorted using at least three types: boiled tongue, high-grade sausages, ham, roasted meat, bird, game, etc. Beautifully sliced \u200b\u200bfoods are placed on a tray, a plate, or a multi-speech dish, having them in color , and garnish cucumbers, tomatoes, greens, chopped jelly, etc.
For roast bending and assorted, mayonnaise with rootishons is served separately.
Piglets are sculpted entirely. Prepared carcasses are wrapped in parchment, tied with twine and boiled about 1 hour. To save the white meat, piglets are sining after the end of the cooking. Store them in the salted broth. Before the release of disturbance on portions and is served with a horseradish, filled with sour cream.
Bay meat
Beef, veal and tongue is boiled as for the second dishes, cooled, and on the broth cook meat jelly. Meat cut across the fibers on portionic pieces Or straw and poured in forms or on the nozzles, using boiled vegetables, greens and boiled eggs for decoration. The technique of pouring poultry meat is the same as fish products.
The best taste is the meat in dark jelly (Andob). The meat is extinguished by large pieces, on the resulting broth prepare jelly. Lighten the broth with a delay from egg whites.
The bay meat is garnished with cucumbers, tomatoes, greens or release without a side dish. Horseback sauce with vinegar or with sour cream serves in a sauce.
The preparation of filler dishes from the set of meat products (assorted) is practiced. Boiled or fried meat, veal, ham, tongue bold slices or straw and poured in portion (ring-shaped) forms, alternating in color or stirring. Release without a side dish with horseback sauce or mayonnaise. Sometimes the bay assortment is prepared in curly multi-section forms (aspic) and garnize bouquets of vegetables marinated fruits and berries, chopped jelly, greens.
Patty
Pahattes are preparing two types: from the liver and from the liver with the addition of crushed pork meat, veal, lamb, poultry and game.
For the preparation of patenta from the liver, the finely chopped spiches are put on a hot frying pan and when the fat is pushed, finely chopped onion And the carrots of vegetables are allowed to shut up, put the liver-treated, sliced \u200b\u200bwith small pieces, sprinkle with salt and pepper and slightly roasted, covering the dishes with a lid, so that the liver is more tender. The cooled liver, together with vegetables and heating, passes twice through the meat grinder with a shallow grid, add softened butter and mix well. On vacation, the pate is made from a paper envelope with creamy oil, sprinkled with chopped boiled eggs, green bow.
For the preparation of pates with meat products, the raw pulp of poultry, game, veal or pork is crushed on the meat grinder, combine with roasted and crushed liver (without carrot), they are second to pass through the meat grinder, refuel with salt and pepper, stirred.
The resulting mass is put on a feather fresh dough, rolled out with a thickness of 5 mm, form in the form of couching. They decorate the dough figures, lubricate the eggs, make punctures to exit steam and bake at a temperature of 180-200 ° C. Pate can be baked in special forms. The finished pate is cooled, the gaps between the dough and the minced meat are filled through the punctures or holes at the top of the patenta half-demarious dark jelly (Andob). When submitting, the pate is cut to 1--2 pieces for a portion.
Jelly
Jelly prepare beef, pork, offal, poultry. The processed offal is washed, chopped, poured with cold water (2--2.5 liters per 1 kg), adjust to boil and boil with low boiling 6--8 h, periodically removing foam and fat. For 1 hour before the end of the cooking, aromatic roots and onions are introduced.
If the jelly use meat to prepare, it is put in 2--3 h after the start of cooking. The jelly is filtering, separate the pulp from the bones, the finely chopped, connect with the broth, are solid and boiled 45 minutes. For 5-- 10 minutes until the end of the cooking, spices are put, and before bottling - chopped garlic, stirred and bottled in forms or contractions.
Served jelly with horseback sauce on snack bar.
History of Jackson Enterprise "S Bar and Grill
American restaurant with democratic prices,
Located in the very center of the city, in the TC "Scarlet Field".
There are all the attributes of a good bar in the best traditions Old
Good America: Big Bar Stand, several halls, one of which
Designed for those who want to stay away from noisy companies.
On Tuesdays, there is a progress accordionist here, every Thursday we light with Salsa dancers, meringue, Bachata dancers.
Every Friday and Saturday in Jackson "S Bar and Grill are parties under living rock music. The restaurant on these days is working until 04-00 in the morning!
The restaurant menu includes American and Texian-Mexican dishes: steaks, Fakhitos, burgers, melting in the mouth, Creacine chocolate Brownis.
Assortment of products manufactured by the company
Borscht: beets, fresh cabbage, carrots, onions, potatoes, sour cream, pork neck, spices, vinegar, garlic, sugar, greens, tomato paste, salt, vegetable butter.
Solyanka: cutting on a saltwater, potatoes, pickled cucumbers, onions, tomato paste, olives, lemon, greens, salt, vegetable oil, sour cream.
Salad "Olivier": Purified potatoes boiled, pickled cucumbers, egg, ham, peeled boiled carrots, mayonnaise, greens, green peas.
Greek salad": Cucumber, Tomato, Pepper Bulgarian, Oil, Feta Cheese, Salt, Spices, Vegetable oil, Balsamic cream.
Fillet Fish "Telepia" With tomatoes and cheese: Fish "Telepia", Tomatoes, Mayonnaise, Gaud Cheese, Flour, Eggs, Salt, Vegetable oil, Spice.
Stewed cabbage: Cabbage, carrots, onions, vegetable oil, spices, butter creamy.
Mashed potatoes: Purified potatoes boiled, milk, butter creamy.
Rice with vegetables: Rice boiled, greens, zucchini, pepper Bulgarian, onions, vegetable oil, salt, spices.
French fries: Frying potatoes, vegetable oil, salt.
Caesar salad": Salad leaves "Iceberg", Cherry tomatoes, croutons, Parmejano cheese, tiger shrimps.
Salmon Carpaccio: Fresh salmon, balsamic vinegar, olive oil, lemon, spices.
Assorted postal: Marinated cucumbers, pickled cherry tomatoes, pickled garlic, sauerkraut.
Vegetable mix: Fresh tomatoes, bulgarian pepper, Fresh cucumbers, greens.
Meat assorted: Breated, raw sausage, Sudzhuk, Chorizo.
Appetizer from eggplant: Eggplant, garlic, walnut, Tomato, cheese, mayonnaise.
Morse cranberry: Cranberries, water, sugar.
Drink from Ryovnika: Rosehip, water, sugar.
Dried fruits compote: Mixture of dried fruits, water, sugar.
Espresso
Honey cake"
Cake "Prague"
Pancakes with topping
Preparation of cold dishes from vegetables.
Cold dishes and snacks are usually served at the beginning of meals. In the menu of breakfasts and dinners, they can be the main dish. Cold dishes differ from snacks by the fact that they are usually served with a side dish, they are more rebound (cold fried roaster, chicken hanalen, stuffed fish, etc.). Cold snacks have a smaller way out, feed them either without a side disk (caviar, salmon, ket, sprats, etc.), or with a very small number of it (spoon and herring with onions).
Cold dishes are an appetite excitation means. They are served before the main meal and sometimes between hot dishes. They are part of breakfasts, dinners, they are served as snacks to lunch.
For cooking of vegetables, all types of vegetables are used, including: vegetative vegetables (tuberplodes, root vegetables, cabbage vegetables, onion vegetables, salad spinage vegetables, spicy vegetables, dessert vegetables); Fruit vegetables (tomato, pumpkin, legumes).
First, the vegetables are sorted by size, remove foreign impurities, drowned or spoiled vegetables. Parsley and dill greens are separated from stems.
After sorting, the vegetables wash, then clean.
Purified vegetables are washed.
After cleaning, the vegetables are dying, that is, remove all damage and splashes, then wash again. Cleaning and pushing vegetables you need as quickly as possible, reducing the length of their stay in water. The bed is cleaned only for boors.
After cleaning and washing, the vegetables are cut.
Much attention is paid to the design of cold dishes. They should be beautiful, attract attention, and dishes - match the dish in shape and size. Products for registration are selected from those entering the formulation and are combined in shape and color. Additionally use greens. They laid them so that they do not close the sides of the dishes.
Salads from raw vegetables and fruits. Prepare from fresh, sauer, salted, pickled vegetables. After primary processing Raw vegetables and fruits are cut, mix and filled with vegetable oil, sour cream, mayonnaise, grape vinegar or 2% solution. citric acid (20 g of citric acid per 1 liter of boiled water). The shelf life of salads is 15 minutes.
Cold dishes and snacks should be
no more than 8 -10 degrees S.
Technology of cooking salads from boiled vegetables
Primary processing of vegetables included in the dish (sorting, washing, cleaning).
After heat treatment, products must be cooled, since when cutting warm vegetables lose the form and, in addition, the connection of them with cold causes a quick damage to the cooked dishes. Salads are filled before serving. It is necessary to mix them carefully so that the products do not get marked.
Registration and feed. Preparation of dishes should be carried out in strict accordance with sanitary and hygienic requirements.
Requirements for quality and design finished dishes
Boiled foods that are part of the dishes must be soft, but not painted, and keep the shape of cutting. If it is cutlets, then they must be oval with a uniformly roasted surface. The taste of boiled vegetables must correspond to the taste, respectively, this vegetable. For vegetable Ragu. - slightly sharp, for carrot cooking - Sweet, combined carrot. Color and smell of dishes are characteristic of fresh products from which they are cooked. The design of the dishes should be aesthetic, during registration you cannot use inedible jewelry (from plastics, etc.). It is necessary to decorate the dishes immediately before serving so that the products do not take it and do not lose appearance.
Technology preparation of complex cold dishes from vegetables and mushrooms.
Cabbage crockets. Dried mushrooms Rinse several times, pour cold water and leave for 10-15 minutes. Then pour mushrooms with cold water (2 cups), leave for 3-4 hours for swelling and welding in the same water. Wash the mushrooms to rinse, dry, finely cut and fry, stirring often. The onions onions are chopping and pass. Swift crumbly rice. Steep eggs are finely nourished. All connect and salt, add crushed parsley green and mix.
Cooking cold meat dishes.
Meat cold dishes are prepared from gastronomic products, boiled and fried meat, and also released a pate and jelly in the cold form.
Any meat dish, including from a bird that is served in a cold form, must be well cooled after cooking. It makes it possible to correctly and beautifully cut meat. If you cut meat, insufficiently choking it, it turns out uneven, with ruptures; Thoroughly, they change shape, color and taste, which is explained too fast drying. Slot cold meat should be thinner than squeezing the meat supplied hot.
Chopped roasted and boiled meat, breast and various varieties of potions should be cut into thicker sacrament.
Before cutting, with sausages you need to remove the shell. Surgical sausagesWith which it is impossible to remove the shell, you should thoroughly wash in hot water, squeeze a clean napkin and cut into thin slices. Cabinets and hunting sausages prepare in the same way as fermented sausages. Cut the slices with a length of about 5 cm. The meat should be cut with a long, fairly wide and thin knife.
You need to try to cut the cold meat are possibly wider sacrament, therefore, the longer a piece of meat, the more formation it is necessary to keep the knife. However, it is impossible to give the knife of such an inclination so that the cuts coincide with the natural direction of the fibers. When cutting a patestone, the knife omit in hot water.
Seasoning. Mayonnaise and sauces sauce serves meat cold dishes, the basis of which is mayonnaise (Tatar, mustard, ravigot), sauces cooked with sour cream (sauce-horseradish, mustard sauce), as well as sauces, the basis of which are fruits and their products of processing (Cumberland, lingonberry with horseradish).
Meat gastronomic products can be released by natural, cutting them with thin slices and decorating greens, or with a complex vegetable side dish and serve a horse's sauce or mayonnaise with rootes.
Surgical sausages are released without a side dish. Boiled and fried meat are released by cutting slices across the fibers, with a vegetable side dish and sauces of horseradish and mayonnaise with rootes. As an integral part of the side dish, in addition to vegetables, you can use pickled fruits and berries. You can serve fresh vegetables on the header to fried cold meat, a good garnish are light vegetable salads. Be sure to meat various sauces
For the preparation of cold snacks of meat and poultry, they use piglets, pork, veal, lamb, beef, sausage, ham, poultry and game.
If the meat is in a frozen form, then the slower is thawing meat, the less meat juice and nutrients are lost. It is best to defrost meat in the refrigerator, placing it in a deep container.
Wash meat you need a whole piece, and then cut to portions. Then the meat is brewed, fried or baked as required in the recipe.
Ready meat need to cut across the fibers with a wide thin slices. You can lay on one large dish with smooth rows, and you can submit a portion: meat products - 2-3 pieces for a portion, poultry - 2 pieces.
Fish dishes and snacks
ka
Balching products
Hot smoked fish
Assorted Fish
Crab
Caviar.
Chang grainy
Herring with garnish.
Herring chopped with a garnish..
Fish under mayonnaise.
Fish fill.
The first way.
Sudak fuel (solid).
The prepared pike perch is booined, cooled in a decoction, removed on the lattice, they dry well, shifted on the dish and decorate on the sides and the back of various vegetables, greens, lemon, cancer. All decorations are glued with jelly. After that, the fish is poured with half-demarcable jelly. They were completely in the form of a mesh, with a confectionery bag with a tube with a diameter of 1-2 mm. In a circle of pike perch, the bumi laid a vegetable side dish, the jelly chopped with cubes separately serves a horseback sauce with vinegar.
Fish bay whole
For the preparation of dishes are used most often by the pike perch with whole carcasses and stretching, a small sturgeon or the seven of the medium size. Fish, sliced \u200b\u200bacross pieces, served on a large porcelain dish. With the help of a confectionery bag, it is covered with a thin layer of semi-winged fish jelly, then various decorations are laid along the ridge: semi-windows of oranges and fresh cucumbers, olives, strips of red sweet pepper, vegetables. The sides of the sorry are also decorated with carbned lemon circles. The decorations are again covered with a thin layer of half-winged jelly. Sometimes they put a skewer on the fish, beautifully decorated with various vegetables. Garni
fish with vegetables (green peas, fresh cucumber circles, rootes, etc.). At the edges of the dish placed the greens of parsley, celery.
From other banquet dishes are often preparing sturgeon, the Sereviru, Belugu Flashing with horseradish, the pike perch stuffed with the fuse and stretching, the fish cutlets under the mayonnaise sauce with jelly, fish under Mayonnaise whole and others.
The sauce is always served separately to banquet meals from fish.
Fish stuffed (pike perch, pike).Fish prepared for stuffing fill the minced meat out of the pulp fish, bread, milk, parseshed, fat, garlic. Fish give the type of carcass, wrapped it into gauze, the head and tail are tied with twine, put on the grille of the fish boiler and allowed with spices and seasonings until readiness (30-40 minutes). Wood fish cooled, cut across pieces and served.
Fish can be laid on a dish in the form of a whole carcass, a vegetable side dishrs have a buccakers around it. Separately serve horseback sauce with vinegar.
Fish in white marinade.Purified by the whole bitchushka, small navaaga or pieces of pikepe fillet, perch panic in flour, fry on vegetable oil, stacked into non-oxidizing dishes and poured marinade. After 3-4 hours, the fish is shifted into the salad bowl, the marinade is finally refueling with salt, sugar, vinegar and poured fish, evenly distributed root on the fish surface. Sprinkle fish with greens.
Fish in tomato (red) marinade.Slices of fillet fishfry on vegetable oil, rigorously caliery and not drying, lay out in deep non-oxidized dishes, perlower the warm marinade with tomato and cooled. Before serving, fish sprinkle with greens.
True crabs
The dish is prepared in the form in which they pour a little jelly and cooled (prepared a shirt). The form is then filled with large pieces of crabs released from bone plates, fresh tomatoes, green peas, boiled carbned carrots, small pieces of crabs are put on the middle, poured the shape of jelly and cooled. Before feeding, the shape is lowered for a few seconds in hot water and laid out on a stand from the dough installed on the round dish. Fresh cucumbers, tomatoes, boiled vegetables, triangles decay. The dish is decorated with lettuce leaves.
Oysters.The sinks with Malyusi are washed in cold water, the sash is separated by a special knife, remove the upper sash, washed again in salted water, cut the flesh of the mollusk at the site of attaching it to the sink and served in it on a napkin with pieces of food ice.
Squid.File squid is boiled just as for cooking hot dishes. Boiled squids are bubbling straws. After that, they can be served with mustard dressing, Under the red marinade, add to the winegres and salads or make the filler.
Lobster and Langstone.These large marine crustaceans are boiled, take the flesh of the neck, culish (in lobsters). You can apply them under mayonnaise. With a banquet feed, the sheep of boiled lobster is put on the dish, put the neck, sliced \u200b\u200bwith slices on it, and the split claws with the flesh are laid nearby. Mayonnaise is served separately. Langustov are treated, prepared and served in the same way as lobsters.
Sea cabbage.The dried sea cabbage is moved and soaked in cold water for 10-12 hours (per 1 kg of kale 7-8 liters of water), after which it is thoroughly washed. Ice cream cabbage is thawed in cold water and washed.
Prepare cabbage so: poured with cold water, quickly bring to a boil and boil 15-20 minutes; After that, the decoction is drained, the cabbage is poured again warm water And it is booked for another 15-20 minutes. From it you can prepare various salads.
Piggy bulky whole
The boiled pig is cooled, destroy into pieces along, and then across. Each piece is lubricated with jelly and laid on the dish, giving it a kind of carcass. Instead of eyes, you can insert olives. Decorate with vegetables, sliced \u200b\u200bcarbous knives, slices of red tomatoes, circles of fresh cucumbers, celery greenery leaves, arms of boiled eggs, olives, lingonberries. Then the dish is covered with a light jelly grid.
Sauce serves horseback sauce with sour cream.
Beef Tartar
· The place of origin of this dish is the north of France, which is quite fair.
In many French restaurants serve separately chopped meat And separate everything else. And then either mix it in the presence of the client, or provide it to you yourself.
There is still the so-called "royal tartar", which differs from the usual little slide black caviar from above.
1. Remove C. beef tenderloin All veins and films. First, finely cut meat (the meat is colder, the easier it is to do it), then chop it with a heavy knife or better than two. You have to get minced grinding grinding.
2. Mount the onions and parsley very finely, chop capers. Mix onions with egg yolk. Add capers, mustard, Worcester sauce and tobasco.
3. Pour olive oil and sweep a little refueling. Put in refueling meat, add a parsley.
4. Sung and pepper. Then it is pretty kneeling, preferably moistened in warm water.
5. Put the tartar in the refrigerator for 10 minutes. And serve.
If you have found a tartar not snack, but the main dish, then best Garnish A potato fried in it will be fried in deep, and for carefully following its weight - green salad.
It makes no sense to say that the tartar is needed by French red-type Borrow.
Child from game (frroge).
Make up the algorithm for the preparation of the dish cheese from game.
Fry or cook birds (Rybokchikov, partridges, partridges, dermarias, chickens, pheasants), shut it, remove it with bones, finely cut it and passes through a meat grinder with a frequent grid, add strongly softened creamy oil, grated cheese, They are whipped with a mixer. Salt, red pepper, mader, nutmeg, mix well add to the mass.
In the form, make a "shirt" from meat jelly, on which the products are laid out in the form of a drawing of bright color and fix the semi-pressed jelly, then fill the shape with a confectionery bag with cheese, so that it does not reach the edge of the shirt for 4-5 mm. The surface is poured half-demarious jelly and cooled.
Before feeding, the shape is lowered into hot water, hold 3-7 s, quickly removed, turn the bottom up, but at an angle of 45 °, shake and lay the cheese (frog) on \u200b\u200bthe dish. Around the cheese stacked pieces of jelly, sliced \u200b\u200bor carved with beautiful shapes, and parsley sprigs. Separately, mayonnaise is served in a sauce.
Stuffed piglet
In the treated pig, cut along the body (according to the abdomen), remove the bones. The incision is partially sewn through the remaining hole fill the minced pig, after which the hole is sewn. The mince is prepared as well as for chicken stuffed, but instead of the pulp of chickens they use the pulp of a piglet. The prepared pig is wrapped in a napkin or parchment and tie. The pig is boiled together with removed bones of 1.5-2 hours with weak boiling. Salt put at the end of cooking. In order not to beat gentle taste, neither rootes, nor spices, nor vinegar, do not rub and salt, because the pig has blusted. The finished pig is cooled along with the broth and are further prepared and released how the chicken stuffed.
Step-by-step photos of the recipe
Ingredients
· Noga lamb weight ~ 2.5kg
· Picker Chile
· OK. 100g pork fat Or Breasts (Fresh)
· Salt, pepper, dry rosemary
Cooking method
In principle, everything is very simple and tasty, it's almost classic option Cooking lamb legs.
My lamb, we clean from films and fat, they give the most unpleasant smell ...
Chile cut, remove seeds and partitions, shed small stars.
In the leg, we make deep cuts, a sharp knife, almost to the bone, and we are stuffing the bass and the pepper of Chile. We try to try the whole pulp legs is uniformly, cuts should be approximately an equal distance from each other.
It is good to rub the meat of salt and a pepper, to deliver rosemary.
Then grip into the foil tightly, bake in the oven heated to 180 * 1 h30m, after this time, disclose foil and grab mealy, 30 minutes.
Fillet from chickens or game stuffed (Shofroua).The diot-cleaned fillet is chopped off with a chopper, sting on it mince, cooked, as for patenta, from the liver and spicity with vegetables and spices, form in the form of cutlets with both pointed ends and allowed. The finished fillet is cooled and poured with a red degreased sauce with wine (Madera) and gelatin, decorated with boiled egg protein And again poured with meat dark jelly with a layer of 1 - 2 mm, cooked from the roasted bird bones (with the exception of the spine of the difference) with the addition of gelatin. Far 1-2 pcs. For a portion.
Snack from fua-garry
In pursuit of the creation of a new standing of luxury, the French forefidentally succeeded. After all, many centuries did not give peace of the glory of the traditional Russian red caviar, which is by and large and now is a symbol of success and wealth. However, the French introduced fashion on fua-gru, which became a new symbol of luxury and chic. Fua-gras is a pate of a very fat guasine liver. Geese or ducks for the preparation of this delicacy refill in a special way that for the short time they live, their liver has gained large mass and fatness. The fact is that the French are not only good cooks, but also by economists, so they considering the costs of cultivating each individual, came to the conclusion that ducks are more economical in fattening the option and began to produce fua-gras from their liver. Of course, the goose liver has higher taste characteristics than duck. But such a liver and expensive ...
Cooking Recipe Fu-Gra number 1
For this, the goose liver is incited (filled) with a goose fat and good minced meat From the beef, plus the inside of the liver is added mushroom delicacy - truffle, it all is neatly roasted, stewed in the goose grease, cools, languidly cut and fed to the table as a separate dish or in the form of sandwiches on white, gentle bread.
Cooking Recipe Fu-Gra No. 2
Frozen fua-gras can be prepared quickly and tasty, just laying it on a clean towel and sprinkled with a large salt with a ground pepper. A towel with fua-gras wrapping and put on a day to the lower, the warmest compartment of the refrigerator to vegetables. Then salt believes, and fua-gras eaten with onion, crimson or fig jam. Thermal processing is not required in this case !!!
Cooking Recipe Fu-Gra number 3
Personally, a proven foa-gra-gra-gra-grade preparation recipe. We take absolutely fresh fua grams, then you mean - a goose bold liver, grams of 500-600, grams of 30-50 port wine, slightly salts, white pepper, baking foil. At first, we carefully remove all the nerves, bile ducts from fua-gras, coating the resulting result of salt and pepper, pour port wine and determine the refrigerator for 30-60 minutes.
After that, the fua-gra-gra-grab soaked in the port and spices, pierce it in several places and put in the ovens heated cabinet (170-190 degrees). It is very important to correctly calculate the time and do not redeem the liver in the oven. Through the slots of the slots in a bowl in which the foil foil lies with fat, and at the above degrees 500-600 fua-grams will prepare for about 30 minutes. If there is an opportunity, focus on the baking of fua-gras, indicated on Product Label.
You can navigate the next time. First, before placing the foie grab to the furnace, it is necessary to warm up 5 minutes at 160 degrees. On the cooking in the oven 500-700 fua-grams at 160 degrees will need 30 or 40 minutes, depending on which degree of root, the readiness of Fu-Gra is needed.
It is impossible to try the taste of fua-gras during cooking, for it is useless: cold and hot fua-gras are two different differences. And if you already took a fua grace from the oven, there are no roads back. If a goose fat fell in foil or in a shape with fua-gras, it should be accurately merged. Next, the foie-gras must cool (not disclose foil!) And it is placed in a refrigerator, where according to the recipe, it must be "searched" for 2 days (and you can do without "deceptions"), and then it can be used in all kinds and With any sidebar and sauces.
5. Snacks from eggs
Eggs under mayonnaise with garnish.Eggs boiled "screwed", cooled and cleaned. Cucumbers, Fresh Tomatoes, boiled potatoes And carrots are cut by thin slices. Half of vegetables normally refuel the mayonnaise and "southern" sauces. Sauce mayonnaise take it for this half of the specified inreception number. The fastened vegetables are placed on a plate, the halves of boiled dry eggs are placed on top and fill them with the remaining mayonnaise sauce. The dish is drawn up around the leaves of lettuce, jelly and vegetables. Let go of the dish
it is possible without a side dish from vegetables and jelly. In this case, the norm of vegetables reduce half.
Eggs stuffed with herding.Eggs boiled "screwed" and cleaned from the shell. Then the eggs are cut a little with sidesprotein and cut them along half. You can cut off a bit of the ends and cut the eggs across two parts or cut off nota lot of stupid end, put an egg on the cut part and at the top of both sides cut at a right angle of two slices, not a touch of a strip of protein 7-8 mm wide. Egg in this the case will resemble a basket with a handle. From all eggs gently take out yolks.
Purified and finely nerded herring fillets are mixed with a yolk, wipe through a sieve (a large amount is passed through a meat grinder), shifted into a saucepan with softened and well-knitted butter (or mayonnaise) and everything is thoroughly mixed to obtain a homogeneous puree mass, which salt refills in the taste. . The prepared eggs are filled with minced meat with a paper tube, top there make a mesh from mayonnaise, and in the center of the plate or dishes the greenery bouquet of parsley is placed.
Minced eggs can be prepared from fillets of kalek and anchovs. In addition, the egg is stuffed with a grainy or ketovoy caviar (only part of the yolk is taken out), as well as meat or fish Salat. For the preparation of lettuce salted or fresh cucumbers, tomatoes, boiled potatoes are cut into small cubes (3-4 mm), green peas, boiled or fried meat, bird, sausage, fish, also chopped finely, and refill with mayonnaise or South sauce.
Cool dishes and snacks from fish, meat, poultry
Cold dishes and snacks are usually served at the beginning of meals. In the menu of breakfasts and dinners, they can be the main dish. Cold dishes differ from snacks by the fact that they are usually served with a side dish, they are more rebound (cold fried roaster, chicken hanalen, stuffed fish, etc.). Cold snacks have a smaller way out, they are either feeding them either bruh sbrids (caviar, salmon, ket, springs, etc.), or with a very small number of it (spoon and herring with onions).
Snacks can be submitted and hot (hot snacks). Hot snacks on cooking technology are similar to hot main dishes (from meat, birds, fish, offal, etc.), but differ from them, as a rule, more acute taste and the fact that they are applied without a side dish in portion frying pans, kraschelov, Small saucepans (capacity of 50-100 g) - Koxnicians. Hot snacks include in the menu after cold.
New topic
Plan entry in notebook:
| Learned questions | Students' activity |
| 1. Dishes and snacks from fish - snacks from gastronomy, from herring, boiled fish with horseradish, under mayonnaise, filled (portion, entirely), stuffed, under marinade. Quality requirements, deadlines. | Drawing up a table "Defects, reasons, warning measures": dishes "Fish with portion slices". |
| 2. Snacks from non-breaking water raw materials. | Speech by a student. Answer questions. |
| 3. Dishes and snacks of meat and poultry. Snacks made of meat gastronomy, assorted meat, bird fried, meat of the filler, fuel, chicken, chicken and game under mayonnaise, game cheese, chicken hanalen, meat jelly, parsheet from game, liver pate, Shofroua. Quality requirements, deadlines. | Record assortment. Listen. Make up the algorithm for the preparation of the dish cheese from game. |
| 4. Snacks from eggs. Technological process of cooking dishes, regulations, filing. Quality requirements, storage and implementation modes. Defects, reasons, ways of warning. | Watch. Listen. |
Fish dishes and snacks
Drawing up a table "Defects, causes, warning measures":
Dishes "Fish Film Portion Slices".
Sturgeon, Sevryugu is boiled by links, Beluga - large slices of 40-60 cm long, 10-12 cm wide, with t e p l - most often with portion slices. Pillary fish boil with portion slices, except for the court kaand pikes intended for stuffing entirely, or pike perch, trout, the bores used entirely for the fumes.
Fish, served under mayonnaise, or for salads masked by mayonnaise, sometimes allowed. Fish, sprung by marinade, slightly roasted. Fillet of purified herring is soaked and stored in tea brave or milk.
Low-headed fish (salmon, lossina, keta, etc.) is washed and crying along the spine, rebar removebones, cut the skin and, starting with the tail, cut the portion pieces, holding a knife at an angle of 30-45 °. The portion pieces are placed on the snacks of the plates and garnish the shelter of lemon and greens.
In the multi-section feed, low-headed fish is placed on an oval dish or a herdder, the portions give a beautiful shape (roll up with rifle or laid). In the ends of the dishes put the lemon slices (for stability in the robles, the skin is bent), and from the sides put the sprigs of greenery.
Balching products Cropped with the skin, remove the cartilage and cut the flesh from the skin with thin wide pieces, keeping the knife at an angle of 30-45 °. To the flesh, the remaining not sliced, is not tested, it is covered with skin or wrapped in parchment. Baby products are released just like a low-headed fish, garnishing lemon and greens.
Hot smoked fish (Severuga, Sturgeon, Sea Perch, Crack, Omul, etc.) Clean the skin and bones, and sturgeon - from cartilage and portion. Sturgeon cut on portions of the installed mass, holding a knife at right angles
The portions are laid on the snacks of plates or in multi-speaking dishes (oval dish, a herd aircraft), garnish lettuce with fresh cucumbers and tomatoes, can be served and a complex garnish of boiled vegetables, green peas, potatoes with mayonnaise sauce.
Fish separately serve horseradish sauce with vinegar or mayonnaise
For assorted, several, but at least three types of fish gastronomy are used: salmon, salmon, cold or hot smoked fish, also include cold boiled, caviar (ketto, pajob, grainy), canned crabs, sprats, sprat. Beautifully chopped pieces of various types of fish gastronomy are placed on an oval dish or a herring, alternating color. The composition of the assorted often includes caviar, which can be issued in the baskets or rustling volition from puff pastry.
Assorted Fish
Served on a large oval porcelain dish in the form of pieces (at 25-30 g) low-headed salmon, the sermors of hot smoked, salmon, etc. The dish is drawn up by pieces of the same fish, rolled up the tubes with slices nested in them, cucumber circles, slices lemons, greenery sprigs.
Crabthey are placed in tartlets and covered with a mesh of jelly with mayonnaise or jelly.
Caviar. Grass or Ketovo are slammed with a slide on the outlet of the cranknik, and the fine ice is placed in the cord, decorated with butter. Paths are placed on a small dessert plate, on the sides decorate the greenery of the parsley. Separately served chopped green onions, lump of lemon, slice butter.
The caviar of sturgeon (black) and salmon (red) fishes are laid out in special Melchior Cycornis. For decoration use lemon and greens. In addition to Icra, you can serve olives, olives, butter rosets, fish cakes or white bread slices. Caviar very attractive looks in baskets or curls. From puff pastry.
Best black caviar is believed to be the firing - it is the coarse coarse, sterrels are the smallest.
Chang grainy
Served in anchorbish with fried ice, which are installed on a dish with a linen napkin. To the grainy calamity on banquets, receptions, festive dinners serve hot events, piers, finely chopped green onions and butter.
Herring with garnish.On sliced \u200b\u200bslices, the fastened vegetables are put sliced \u200b\u200bacross or form a piece of herring fillets, and on the sides beautifully placing a garnish of potatoes, cucumber, carrots or beets, onions and eggs. Herring watered mustard or acetate refueling.
Herring chopped with a garnish.Fillet prepared herring, purified apples, operated in water (or milk) Wheat bread and slightly spasred on the vegetable oil. Onions are passed through a meat grinder. The crushed mass is filled with vinegar, salt, pepper, vegetable oil and laid in the form of a whole fish. Sprinkle herring chopped egg and green onions, and on the sides garnish with flowers from oil, carbged with boiled carrots, circles fresh cucumber and tomato .
Fish boiled with a garnish and horseradish.From the cooled stripped level of boiled sturgeon fish cut slices with a thickness of 1-1.5 cm. Garnish fish with boiled potatoes, carrots, trousers, cucumbers, sliced \u200b\u200bsmall cubes, green peas, etc. Garnish is bouquets and watered with salad dressing.
Separately serve horseback sauce with vinegar. As an additional side dish, you can offer fish jelly chopped by cubes.
Also prepared and decorated with particle fish, but boils with its portion slices, cooled and have a slightly cut before the leave.
Fish under mayonnaise.One-third of the vegetable side dish, filled with a small amount of mayonnaise, lay a portion piece of boiled fish and pour it from a paper envelope with a gear cut by mayonnaise sauce. From above, the dishes can be decorated with crabs and branches of greenery, slices of fresh tomatoes, and around a vegetable side dish around a bouquet.
For customized dishes, the mayonnaise sauce is prepared with fish jelly in a 1: 1 ratio, poured fish, decorate and on top poured transparent jelly.
Fish fill.The key to excellent quality of the fuel is the transparency of jelly. If a muddy broth, then it is necessarily cooled to 50c, it is introduced to the fish caviar (if it was in fish after cutting) or whipped egg proteins, stirred thoroughly, bring to a boil, boil up to complete coagulation of proteins with a weak boiling for 5-10 minutes. Lighten fish broth It follows after dissolving in it pre-swollen gelatin, because Bouillon mutters from him.
This dish can be prepared in two ways.
The first way.The portion pieces of pike perch or other fish are boiled and cooled on the sieve. Broth, the remaining cooking fish, combine with boujonds from fish food waste and filter. In hot broth, they put a clumsy and pressed gelatin, dissolve it, cooled the broth to 50-60 ° C, the delay is introduced, boil 20-30 minutes, refill with salt and flicker. A layer of 4-6 mm jelly layer is poured on a baking sheet and, when it freezes, laid on it with intervals of 2 cm. Heated pieces of fish. They decorate them with boiled carrots, lemon, olives, green onions, parsley greenery, cancer cakes, attaching decorations with jelly. After that, decorated pieces of fish are cooled again, poured jelly (layer at least 0.5-1 cm) and cooled again.
Classification of cold dishes and snacks from meat.
First of all, I want to note that it includes cold dishes and snacks, sandwiches, salads and winegres, fish and vegetable, and most importantly, meat dishes. Meat dishes and snacks will be carefully studied and set out in this work. In many diet snacks are used as independent dish For breakfast or dinner. As well as additions to second dishes. Cold snacks are served with a smaller way out, or along with the side dish, but separately from each other in limited quantities.
Cold snacks on the technology of their preparation are very similar to the preparation of cold dishes from meat, birds, fish. But differ from them a more specific taste that they acquired by adding spices, spices or refills. For the cooking of snacks use a wide variety of ingredients: green salads and fish, potatoes and meat, vegetables and cheeses. Therefore, the nutritional value of snacks can vary from low calorie to high-calorie alone rich in vitamins and minerals, and other proteins and fats. When cooking cold dishes and snacks, one of the most important operations are processing, namely chopping of finished products and design dishes or snacks. Precious cold snacks should be strictly observed by sanitary rules as well as to withstand the storage and implementation of raw materials, semi-finished products or finished products. If you violate these rules, a secondary microbial disorder is possible. The microbial dissemination is to enter the health and life of a person's microorganisms for food that can serve as a factor in the transmission of the disease. Special premises, so-called cold sets, special equipment and cutting boards that are prohibited to use for the processing and preparation of other products are distinguished for the preparation of cold dishes and snacks.
In the summer, in the presence of refrigeration equipment, it is not recommended to prepare perishable cold snacks, such as meat jelly, bay meat or fish, jelly, meat cheeses and many others.
Snacks have a special role when eating food. They excite appetite, contribute to the release of gastric juice. At the same time, not a little important role is played by the design, as mentioned earlier, because in the first place a person eats through the eyes. From how much we like the appearance so much we will be interested in using it. To give dishes the greatest attractiveness use all sorts of decorative elements. Decoration can be drawings on a plate of food paint, tinted vegetables, flowers and figures carved from vegetables, mint leaves, stems of culinary colors and many others. The dishes are used mainly edible elements, the design should not be vaguely complex and time consuming, in our time work is facilitated by using special aspects such as molds, cobbing knives. When designing should not be forgotten about the sanitary rules.
In the first quarter of 2014, Paul Dean, which is the Queen of South American cuisine, announced that it revives the era of tinting separate elements of the decor due to natural ingredients without the use of painted substances mined not naturally.
Lucky Peach magazine presented the article in which the sex demonstrated new color harmonies and shared secrets in tinted Saffron Mayoneza. The forearm says that the correct combination of color and taste is the key to the fact that the client will return to you. Jean-Pierre Devigor uttered these words in his article dedicated to the decoration of dishes. The role of cold snacks in the banquet menu is especially large, as they give the table solemnity. During the design of snacks, special techniques and techniques are used, here are some of the most important. Staying on one classic dish no more than 15 portions of small snacks (on the skewers) and no more than 10 standard snacks.
Feed of snacks is possible in volition - Figures made of puff pastry, tartlets - Bakery from fresh testa In the form of a basket, krutona or thimbal that in our time it is rarely found.
A snack can also be framed in the form of car masters or piglets, depending on the main ingredient. Do not forget about what is used sophisticated headsets In the form of jelly.
Characteristic of raw materials.
Dishes and snacks are classified according to several criteria: by types of raw materials and methods of preparation. Based on this, they are divided into groups: sandwiches, gastronomy and canned goods, winegres and salads, dishes and snacks from vegetables and mushrooms, meat, seafood and meat products.
So: Meat is called the food product obtained after the cattle slaughter, which passed additional processing in the form of bleeding, ripening, cooling carcasses and its marking. This product consists of muscle, connective, fatty and bone tissues. Depending on the type and age of animals, it is divided into veal and beef, piglets and pork, kozdyatin and lamb.
Meat can be classified in terms of thermal condition and relicity. In terms of thermal state, the meat is divided into cooled, chilled and ice cream. It is also worth incorporating the concept of deep frost through the use of nitrogen and storage in excess of low temperatures. By definiteness, the meat is classified by category, namely: beef, lamb and kids of the first and second categories, pork on fat, meat, edged and bacon.
The properties of raw materials are determined by the method of its further culinary processing, the scheme used for mechanical processing and the amount of waste. Ice cream meat requires primary processing in the form of defrosting. Let's return to waste, during the frying beef suitable for about 20 percent of the total mass of muscle tissue, while the carcalet's carcaste is up to seventy five percent of muscle tissue.
The number of bones in the beef first category is about twenty-seven percent, and the second twenty nine. For many catering enterprises, meat enters the form of a carcass or smaller parts of the car. Small power enterprises are more often received in the form of semi-finished products prepared for culinary use.
Meat is the most valuable food product as it contains a significant amount of proteins and most of these proteins is full. The meat contains all indispensable amino acids that are already in the optimal ratios. The amount of fat varies depending on the type of meat and its definition. This indicator may vary from two to fifty percent of the total mass. The meat also contains the vitamins of the B and PP group and others.
The most valuable is muscular fabric, as it has a high food value And consists of cylindrical fibers of the diameter of which ranges from ten to one hundred fifty micrometers, and their length reaches twelve centimeters and more. The surface of muscle fibers as and in humans is covered with sarchatum, it is a protein bonded with a lipid layer using elastin. Sarchatimma has high heat treatment resistance. Muscular fiber proteins are different in their properties, so-called sarcoplasms have a globular structure.
Let's return to the connective tissue that happens three types.
The loose is a fabric that connects individual muscle bundles into a single muscle.
Dense - the fabric to which the tendons and cartilage are.
Solid - tissue, which is the basis of bones impregnated with minerals. It is often used to cook broths.
Solid and dense tissue are removed during culinary processing mechanically. The loose fabric is the basis of any cut of a meat carcass. Presented in the form of a thin film. I would like to note that the structurally mechanical properties of connective tissues depend on the number of collagen and elastic fibers and their thickness.
Collagen fibers have the structure of the chains of swirling among themselves in the form of spirals.
Elastin fibers do not have structures and are able to stretch in length.
In catering establishments, raw materials enters the cooled form, having a temperature from zero to three degrees Celsius or ice cream with a temperature not higher than minus six degrees Celsius
Mechanical meat processing scheme:
Reception and storage of raw materials.
When receiving raw materials, they check the presence of veterinary marking and commodity marking, when there are no data labeling, meat do not have taken. Since meat is a perishable product, it should be a margin equal to the use of it for a week. It is worth noting that at the enterprises of the high power of the carcass stored in a hanging state that his appearance would not suffer.
When defrosting, the main goal is to achieve the initial properties of meat. The meat can be dropped slowly by hanging the carcass on the hooks in special chambers, so that they would not come into contact with each other and maintain moisture in the range of 90 - 95% and increase the temperature from 0-8 degrees above zero. The process takes about five days and is considered to be completed when the carcass temperature in the thickness is one degree above zero.
When quickly defrosting the carcass or half-trip and quarters are placed in the chamber where the temperature is up to 25 degrees above zero with air humidity in 80 or 85%. After meat, it is maintained for a uniform carcass heating that contributes to the hydration process.
Hydration process at which the loss of meat juice is mineralized.
Losses with slow defrost ranges from 0.5 to 3% to 12%.
In the thickness of the muscles, meat is sterile, but its surface is strongly contaminated. With further processing, a re-examination of micro organisms may occur, the concept has been decrypted earlier. To reduce the bacterial background, meat or carcasses are washed with warm water and which helps to reduce the number of pathogenic microorganisms by 95% do not forget that the reuse of water is prohibited. After the drying process is passed by circulating air with a temperature not higher than 6 degrees above zero or cotton napkins. Consumination prevents microbial reproduction.
After carcasses, the process of the roller and housing is passing. The last step is the podging of semi-finished products from strange pieces of meat.
Assortment of cold dishes and snacks from meat in the enterprise.
As previously said in paragraph 1.1, the range of cold dishes and snacks is very diverse: sandwiches, salads and winegres, dishes and snacks from vegetables, fish, meat, poultry and eggs, bay dishes, pies, jelly, fried and boiled meat, fish, Poultry, dying cold with sharp seasonings and sauces, all kinds of pickles and marinades; Gastronomic snacks: cheeses, sausages, canned food, meat and fish smoked, herring, caviar. We will look at dishes and snacks from meat products. From cold dishes and snacks with a wide popularity of ham with a side dish, meat assorted, roasted and boiled meat, a piglet with horseradish and filler, aqua and a delices, a jelly of beef or pork and others.
Cold snacks are prepared from meat gastronomic products, boiled and fried beef, veal, pork, rabbit, poultry and game. The lamb for the preparation of cold dishes is rarely used, since it has a very high melting point. Nutritional value These snacks are very large, as they contain up to 30% of proteins (boiled and fried meat, pies), vegetable sides are enriched with vitamins and mineral salts, and sauces (horseradish, mayonnaise) give a sharp taste.
Meat gastronomic products (ham, smoked core) are cleaned, cut and served with a side dish of fresh, salt and pickled cucumbers, tomatoes, lettuce or boiled vegetables and green peas, refilled by mayonnaise sauce.
b Cold dishes made of boiled and fried meat
Prepare from beef 1st grade, pork, veal and sometimes from low-fat lamb. It uses tenderloin, thick and thin edges (beef), the pulp of the back leg and Korean (veal and pork). Fry and boiled meat big slices And after cooling is cut. Served with headseeds from cucumbers, tomatoes, green lettuce, boiled vegetables and sauces (mayonnaise with rootes and horseradish). Beef dish fried large kosk, called roast beef. Rostable is sometimes roaring not completely. When feeding, decorated with meat jelly, garnish fresh and salty cucumbers, boiled vegetables and planed horseradish.
b is a boiled language, not cooling, immersed in cold water And cleaned from the skin. Then cooled, cut into portions and served with vegetable garnish, green peas, and separate sauce horseradish.
b fine game for cold dishes fry until education ruddy crust On the stove, and then brought to readiness in the roast cabinet. Served with pickled fruits, with a dyed lingonberry, vegetable salads, soles and pickled cucumbers and decorate greens.
b a large bird (goose, turkey, duck) is frying entirely in a frying cabinet, periodically watered by distinguished fat and juice. Then cooled, distorted on portions, laid.
b assorted meat served on oval dishes. They laid slices of various products: boiled and fried meat, boiled tongue, poultry, etc. Garnize salns and pickled cucumbers, boiled vegetables, refilled by mayonnaise, cabbage salads, decorate the salad and salad leaves. Separately serve mayonnaise sauce or horseradish.
b Fly dishes are prepared from meat products chosen by portion or small pieces. Jelly may be light or dark. Light is used for the preparation of bay dishes from poultry, piglets, and dark - from beef, veal and game. Jelly is glutin students prepared on concentrated meat broths. Broth for dark jelly prepare from roasted bones. Meat products are boiling in the same broth. In the process of cooking, carrots, onions and white roots are added, which for dark jelly roasted without fat. The products of sugar caramelization and melanoidines formed during frying give brown broths. Hot broth dissolve clumsy gelatin. Brighten it with a delay from proteins. If the jelly is designed to prepare dishes from game, then chopped dice are added to the delay. When broth lightening, spices are introduced (bay leaf, fragrant pepper, carnation) and vinegar. The latter gives the jelly more pronounced taste and promotes better clarification. You can prepare jelly and without gelatin if you cook pork skin broth, which consists mainly of collagen. When cooking such a broth, up to 40% collagen goes into glutin. We use two ways to prepare the filler dishes from meat and poultry:
- 1. Roasted veal or boiled tongue is cut off by 1 - 2 pieces for a portion, a thin layer of jelly is poured into the baking sheet; When it freezes, meat products are put, each piece decorate with greens, boiled vegetables and poured jelly;
- 2. In the mold, they make a "shirt" from jelly, put meat products sliced \u200b\u200bwith small cubes, and poured jelly. Forms with frozen jelly are immersed for a few seconds in warm water, take out the filth and put it on the dish. Fuck sauce serve separately.
b beef, veal, fuel tongue. Roasted large sliced \u200b\u200bbeef veal is cut across the fibers of a portion slices. The boiled language is cleaned from the skin and cut, holding a knife at an angle of about 30 °. Prepared chilled foods are placed on the baking sheets, decorate decorations from greenery, lemon, cucumbers, boiled carrots, moistened in jelly and cooled on them. It is then poured so that it covers the products with a layer of about 0.5 cm. When the jelly froze, each piece is cut with a knife so that the edges come to the corrugated. The dummy blade is shut-up on a dish or plates and garnished with salted cucumbers, boiled vegetables with mayonnaise, salad, decorated with greens and lettuce leaves. You can prepare the fastest in the forms of slices or cut the products with cubes. Separately serve horseradish with vinegar.
b fuel pig. The boiled piglet is distorted on the portion and put on the nitens of the skin up. Then the jelly layer is poured about 1/3 of the height of the pigs, strengthen the decorations and cooled. From above, pieces are covered with a grove mesh. For banquets of whole boiled piglets, destroy the pieces along and then across. Each piece is lubricated with jelly and laid on the dish so that the whole carcass is again. Instead of eyes insert olives. The pig is cooled, decorated and covered with a grid of light jelly.
b stuffed chickens (galantine) and piglets. From a carcass, chicken remove the skin, having cut it on the back. The flesh of chicken, pork or veal passes 2 - 3 times through the meat grinder with a shallow (nod) grille, wipe, eggs, then milk and smear well. Puffs are fueling salt, pepper and nutmeg (powder). Purified pistachios and stucks chopped into the finished mince. You can also add boiled tongue sliced \u200b\u200bby cubes. These mines fill the skin of chicken, sewing a cut, give the product of the carcass, wrapped into the napkin, the ends are binding and tied with a plug. The stuffing pig is cut along the abdomen and remove the bones. The abdomen are sewn, leaving a small hole in the middle. Through this hole fill the carcass with minced meat (see above) and then prepare the same as the chicken stuffed.
b pshatte. Prepare two types: from the liver and from the liver with the addition of crushed veal, pork, lamb, poultry or game. Beef liver Contains 17 - 20% proteins, including 15 - 16% of full-fledged. When frying the mass decreases by 23%, so the protein content in the fried liver reaches 22-6%. Very rich liver vitamins A (55 mg%), B2, B12, PP, pantothenic acid, biotin, choline, podoxin. Therefore, pies belong to the most nutritious cold snacks.
b cheese from game and poultry (fromezh). Poultry (chickens) or game (Ryabchikov, White Partridges, Tetherov, Pheasants) are fry, remove the flesh from carcasses and passes it 2 - 3 times through a meat grinder with a small grid. Then add grated cheese (Soviet, Dutch, etc.) and oil, it is thoroughly stamped, wine (Madera), ground nutmeg, strong broth and thoroughly whipped. The prepared mass is decomposed in the forms and pour jelly.