Food starry sky

Preparation steps

• Menu- lunch Menu- dinner —-Micado beef soup - Stuffed mortadella—- Potato '' balzak '' - Gratinated pancakes with cheese —— Sweet cabbage with dried meat —Irish ragout Larded venison leg Madeira sauce - Chicken breast in the Kiev way—— - Lamb cooked '' printanier '' - Debrecen goulash ——- Sea bass fillet '' carmen '' 'Sea bass'' grenoble '' ——- Omelet - lioness —- Omelet bom - fam
• __ BEEF SOUP "MIKADO": soup with chicken breast and diced tomato. ____———————————————— POTAGE "BALZAK": barley and celery cream soup, noodles are added to the stew. ___ SWEET CABBAGE WITH DRIED MEAT: various dried meat, sweet cabbage, potatoes and spices. __ LAMPED VEAL HAM SOS MADERA: Larded venison leg on vegetables, assemble Madeira sauce, as a side dish to Czech dumplings. ___ STEWED LAMB "PRINTANIER": roast the diced meat. Add stewed garlic and white wine. Pour roasting juice or veal meat juice. Add the mashed tomatoes when the meat softens and mash the vegetables. Mix with green peas, mushrooms, glazed onions and carrots. Shortly chopped green beans and a side dish of salted potatoes. __ _FI LE OF CARMEN LEAF: poach leaf fillet in white wine with tarragon, pour over tomato sauce and in some places with white wine sauce .___ OMELET - LIONEZ: fry onion cut into rings in hot oil, to a golden yellow color. Remove the rings from the oil and set aside. Add scrambled eggs and a part of fried onion in the same oil. Serve the omelette open, do not bend it, put the rest of the onion on the omelette. ___ STUFFED MORTADELLA: Mix stuffing for stuffed eggs with veal pate, fill mortadella slices about three centimeters thick and pour over aspic. Add sliced ​​egg whites and primrose leaf to the aspic.- ___ GRATINATED PANCAKES WITH CHEESE: prepare according to the existing recipe or in the classic way. Fill with fresh cow's cheese filling, season and arrange in a greased refractory bowl. Pour over the royal mass and bake in the oven at 220 degrees. ___———- IRISH RAGU: cook lamb together with meat, celery, potatoes, kale, with many different spices. ——— CHICKEN BREAST IN THE KIEV WAY: separate the chicken white meat from the bones, remove the skin. Beat the meat very thinly, put the shaped butter on the meat. Wrap it in a shaped cutlet. Put eggs and pretzels in flour. Fry in deep fat. DEBRECIN GULASH: classic goulash with thinly sliced ​​Debrecen sausages. Salted potatoes are given as a side dish. —————- SEAFOOD “GRENOBL”: mornej sauce, capri, ringlice, lemon, primrose, and butter. __ ___ BOM-FAM OMELET: fried diced bacon, and mushrooms, and scrambled eggs.