Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Bulb onions | 120 Column |
| 2. | Lemon zest Sauce | 1 Tsp |
| 3. | Milk Sauce | 150 Ml |
| 4. | Butter Sauce | 2 tbsp |
| 5. | Flour Sauce | 1 tbsp |
| 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 tbsp |
| 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.
