Roast veal stuffed
Cut the veal into small pieces across the fibers, beat slightly, sprinkle with a mixture of salt and spices, put prepared minced meat on it and roll tightly, moisten in a beaten egg and deep-fry. Prepare minced meat: pass the boiled liver through a meat grinder, add finely chopped egg, green peas, spices, salt, fat, and mix everything thoroughly. Put the finished roast on a warmed-up dish, place stewed carrots, green peas, lemon or tomato slices around in hills. Serve peanut sauce separately. This dish is prepared for a gala dinner.
| Products |
| veal loin |
600 |
r |
| spices |
|
taste |
| salt |
|
taste |
| eggs |
1 |
PCS. |
| lemon |
1 |
PCS. |
| vegetable oil for frying |
3 |
Art. spoons |
| nut sauce |
1 |
glass |
| For minced meat: |
| calf liver |
200 |
r |
| vegetable oil |
2 |
Art. spoons |
| hard boiled eggs |
1 |
PCS. |
| canned green peas |
0.5 |
glasses |
| salt |
|
taste |
| pepper |
|
taste |
| ginger |
|
taste |
|
|
