Method of informative presentation - in short composition

Preparation steps

• Menu- lunch .beef soup with dumplings Menu- dinner of chicken liver- - Serbian gibanica.-Creamy celery stew — veal stew the Viennese way.- .- —- lamb noazet italien —- shepherd's skewer —— veal frikando - stefani - chicken breast - san germen ——- hamburger steak —hopel- ash ——- goulash - esterhazy —fried with more ———- trout - mirabo —- omelette with artichokes ——- omelette with parmesan ___ BEEF SOUP WITH LIVER DUMPS :: class prepare according to the recipe. __KERM POTAGE OF CELERY: boiled and mashed celery, veloute and alloy. _ — LAMB NOAZETS - ITALIAN: put croutons on fried noazets, put roasted ham on top around the croutons and pour tomato sauce. Veal frkando stefani: fill veal frikando with boiled eggs. Serve the oven with a veal garnish.
• __ HAMBURG STEAK: season the minced meat and shape it into round steaks, fry them and put an egg on top and fried onions on top. The side dish is salted potatoes (boiled potatoes in salted water) ____ TROUT - MIRABO: topped with mirabo sauce. : ____ OMELET WITH PARMESAN: eggs and parmesan cheese. SERBIAN GIBANICA: crust, cheese, eggs, cream, and lard. ___ VEAL STEAK IN THE VIENNA WAY: in a ready stew combined with sour cream and egg yolks. Garnish on top with cauliflower, peas, carrots, asparagus tops, mushrooms, and chopped parsley. The side dish is semolina dumplings and diced vegetables. __ SHEPHERD'S SKEWER: alternately stabbed on sticks, cut meat on sticks, pork, veal, beef, mutton, bacon, small sausages, tomatoes, onions, green peppers, spices and grilled. :::::::::::::::::::::::::::::::::::::::::::::::::: :::::::::::::::::::::::::::::::::::::::::::::::::: ::::::::::::::: —- CHICKEN BREAST- SANGERMAN: breasts are seasoned and grilled. Add bernez sauce and sugar peas. _ HOPEL- POPEL - .: roast pork and veal cut into sticks with a little cumin. Separately, fry the boiled potatoes on the slices, combine with the meat. Whisk the eggs for the omelet, pour into the combined mass and form with a mold. Drizzle with sour cream and sprinkle with parsley. __ FRIED WITH VEGETABLES: Roast is topped with sauteed vegetables in butter. (potatoes, green beans, cut into sticks) ——- ARTICHOKE OMELETTE: scrambled eggs and artichokes.