Feyeton baked
Date icon - Master recipes 04.08.2022
18 Views icon - Master recipes
Recipe information Information icon - Master recipes
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Cooking:
3 hour
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Servings per container:
8
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Complexity:
Insanity
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Calorie content:
18.29
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Carbohydrates:
0.01
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Fats:
1.01
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Squirrels:
1.27
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Water:
4.75

Ingredients

Title Value
1. Beef 700 gram
2. Chicken breast 500 gram
3. Bulb onions 1 PC.
4. Garlic 2 clove
5. Chicken egg 1 PC.
6. Bacon 10 slice
7. Dry white wine 100 Ml
8. Bouillon 100 Ml
9. Salt taste
10. Black pepper taste
11. Butter 20 gram

Cooking

1 . Stage

Roll the beef through a meat grinder with a fine nozzle.

1. Stage. Roll the beef through a meat grinder with a fine nozzle.

2 . Stage

Cut chicken breast fillets into thin slices, as many as you get, but not less than 10-12 pieces. Beat each piece into a thin layer and rub with a little salt and pepper.

1. Stage. Cut chicken breast fillets into thin slices, as many as you get, but not less than 10-12 pieces. Beat each piece into a thin layer and rub with a little salt and pepper.

3 . Stage

Chop onion and garlic and fry in butter, stirring, for 5 minutes.

1. Stage. Chop onion and garlic and fry in butter, stirring, for 5 minutes.

4 . Stage

Mix the minced meat with the fried onion and garlic in a bowl. Add pepper, salt and egg. Knead thoroughly. In a real feyeton it would be good to add small diced smoked meat.

1. Stage. Mix the minced meat with the fried onion and garlic in a bowl. Add pepper, salt and egg. Knead thoroughly. In a real feyeton it would be good to add small diced smoked meat.

5 . Stage

Line an appropriate-sized, high-sided dish with baking paper. Place the bacon strips so that they hang down from the sides.

1. Stage. Line an appropriate-sized, high-sided dish with baking paper. Place the bacon strips so that they hang down from the sides.

6 . Stage

Put the first layer of chicken fillet.

1. Stage. Put the first layer of chicken fillet.

7 . Stage

Place some of the stuffing, flatten it out. Lay out all the layers, but the TOP layer should be the minced meat.

1. Stage. Place some of the stuffing, flatten it out. Lay out all the layers, but the TOP layer should be the minced meat.

8 . Stage

Lift up the "free-hanging" strips of bacon. It is a good idea to put more strips of bacon on top, like a lattice, the excess edges tucked down. Place the form in a preheated 190 degrees oven for 20 minutes.

1. Stage. Lift up the

9 . Stage

Then pour in the wine and cook for another 30 minutes.

1. Stage. Then pour in the wine and cook for another 30 minutes.

10 . Stage

Then pour in the broth, cover with foil and cook for 60-75 minutes, sprinkling the fayeton with the juice from time to time. (Don't be alarmed, there will be a lot of juice).

1. Stage. Then pour in the broth, cover with foil and cook for 60-75 minutes, sprinkling the fayeton with the juice from time to time. (Don't be alarmed, there will be a lot of juice).

11 . Stage

Cover the ready Feyeton with foil and let stand for about 10 minutes.

1. Stage. Cover the ready Feyeton with foil and let stand for about 10 minutes.

12 . Stage

Cut and serve, or not, serve first and then cut, mingling with flavor and anticipation.

1. Stage. Cut and serve, or not, serve first and then cut, mingling with flavor and anticipation.

13 . Stage

Bon appetit!

1. Stage. Bon appetit!