Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Bulb onions | 120 Column |
| 2. | Lemon zest Sauce | 1 Tsp |
| 3. | Milk Sauce | 150 Ml |
| 4. | Butter Sauce | 2 art. l |
| 5. | Flour Sauce | 1 art. l |
| 6. | Hard cheese Sauce | 100 Column |
| 7. | Bread | 1 a piece |
| 8. | Chicken liver | 120 Column |
| 9. | Fat | 40 Column |
| 10. | Chicken fillet | 600 Column |
| 11. | Chicken egg | 1 PC. |
| 12. | Prunes | 80 Column |
| 13. | Bouillon | 300 Ml |
| 14. | Butter | 2 art. l |
| 15. | Black pepper | taste |
| 16. | Salt | taste |
| 17. | Lemon zest | 0.5 Tsp |
Cooking
1. Stage
Finely chop lard for minced meat, cut the liver into small cubes. Fry lard with liver.
2. Stage
Wash the prunes, dry and cut into small pieces. Chop finely the onion.
3. Stage
Beat the egg, crumble the bread and soak in the egg. Combine everything and add 0.5 teaspoon of lemon peel.
4. Stage
Cut the chicken fillet horizontally into 3 parts. To beat off each part with a wooden hammer, salt, pepper.
5. Stage
Put a layer of prepared filling on the chicken chops and roll them up. Chipped with toothpicks. Then put the chicken rolls on a baking sheet and pour the broth. Put in an oven preheated to 180 degrees for 1 hour.
6. Stage
For sauce in butter, spasser the flour, add milk and broth, then add the grated cheese. Stir until the cheese melts.
7. Stage
Sprinkle chicken rolls with prunes and liver with sauce and sprinkle with lemon zest.
