Первый альтернативный
 

Свинина с луком, запеченная в тесте

ноября 5, 2011

1 кг. лука, 1 кг. свинины, 2 стакана муки, 3/4 стакана  воды,  50  г.

масла топленого, соль и перец по вкусу.

Лук очистить и мелко порубить, посыпать его солью  и  перцем,  хорошо

вымешать. Свинину порезать кусочками, посолить, поперчить. Из воды,  ше-

потки соли и муки замесить тесто, как для  вареников,  накрыть  нагретой

кастрюлей на 30 минут, затем разрезать на 4 части, сформовать четыре ша-

рика и все их раскатать на лист диаметром 18 – 20 см. Коржи сложить один

на другой, промазывая маслом все, кроме верхнего. Снова раскатать их все

вместе н положить на лист так, чтобы края коржа заходили за лист.  Выло-

жить на поверхность коржа половину лука, разровнять ложкой, сверху  раз-

ложить свинину, засыпать ее оставшимся луком, полить  растопленным  мас-

лом, закрыть со всех сторон коржом, соединить края теста,  хорошо  защи-

пать, смазать обильно маслом. Испечь свинину в тесте в духовке со  сред-

ним жаром. Подавать в той же посуде.



Информация для иностранных посетителей:



2.1 small chicken, 2 tbsp. tablespoons chicken fat or butter, chopped into cubes 60-100 g fat, 8 small onions, 125 grams mushrooms, 1 glass of brandy, ? liter of red wine, 3-4 stalks of thyme, 1 bay leaf 1 garlic clove, 1 tbsp. spoonful of flour, salt and pepper. Prepared carcass split each into 4 pieces and fry in enough oil. Sauteed chunks removed from the pan and put it in diced bacon, 2 small onions, finely chopped mushrooms and garlic pounded. All this is a little put out, then put back into the pan the chicken pieces, pour a glass of cognac, sprinkle with flour, add the bay leaf, thyme, and remaining onion. Mix well and add the red wine. Season with salt and pepper. Then remove the meat and the sauce to boil half. Pour this sauce hot meat and serve. Calculated for 2-4 servings. Prepared carcass split each into 4 pieces and fry in enough oil. Sauteed chunks removed from the pan and put it in diced bacon, 2 small onions, finely chopped mushrooms and garlic pounded. All this is a little put out, then put back into the pan the chicken pieces, pour a glass of cognac, sprinkle with flour, add the bay leaf, thyme, and remaining onion. Mix well and add the red wine. Season with salt and pepper. Then remove the meat and the sauce to boil half. Pour this sauce hot meat and serve. Calculated for 2-4 servings. Get 250-300 g wet fish mince, add to it in small portions ? liters of cream. Strained fish broth diluted with white wine. Spoon rinse with cold water and use it to quickly lower the meatballs into hot broth, which is put on very low heat. Cook meatballs 25 minutes. Garlic, onions 3 small and parsley finely chopped. In a saucepan pour in for fire melted butter, put in a sliced ??bacon and prepared pieces of rabbit, add the remaining whole onions, chopped and prepared a lot of onions and herbs and stir gently. Pour a little water and white wine and simmer place for 1 hour then add the tomato puree and thinly sliced ??mushrooms. Simmer until tender. Meat on warmed plates, file and pour the sauce. Calculated for 6-8 servings. Instead of cream for cooking dumplings, you can use a very thick bechamel. In ostuzhenny bechamel add 2 egg yolks and mix it with fish weight, then sformovat, as noted above, meatballs and boil them on low heat. Ready to put the meatballs on a greased pan, cover with a thick bechamel sauce and briefly put in an oven to bake them slightly. The residue was mixed with bechamel sauce, remaining fish broth and heat it again, add some grated cheese if desired 1-2 tbsp. tablespoons of cream. This sauce to pour over meatballs. Submit in the form of heat as a snack or a light dinner instead. Dumplings can also be baked in the oven with finely chopped mushrooms or mushroom puree with, well above pour cream sauce. Chicken in wine

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