Practically in any fridge there are remains of products which both don't want to be eaten up, and it is a pity to throw out, and you will break the head until you think up that from them to prepare. As an exit from such situation meat roll can serve. It is simple to train him and more usefully to give on a table, than the modern sausage made unclear of what.
It is required to you
- Chicken fillet – 150 grams;
- Fillet of a duck – 100 grams;
- Meat fillet of a goose – 100 grams;
- Cheese of firm grades – 50 grams;
- Cream is fatter – 25 grams;
- Egg whites – 2 pieces;
- Green canned peas – 50 grams;
- Ham – 50 grams;
- Beef liver – 25 grams;
- Favourite bouquet of greens and seasonings.
Instruction
1. Fillet of all birds needs to be defrozen at the room temperature and to wash out. Put in a pan, fill in with water that it covered meat, to add some salt and boil for readiness. If fillet of a duck and a goose didn't manage to be found, then it is possible just to take more chicken or to replace them with the turkey.
2. The liver of beef needs to be defrozen, washed out, removed also excess fat and films, and after to wet for a couple of hours in milk. It will remove bitter smack and to add a liver special softness. Then it needs to be boiled, separately from meat of birds.
3. The following step it is necessary to crush boiled fillets and a liver carefully: pass them via the meat grinder or use the food processor. And carefully to shake up, having given them consistence of souffle.
4. Grate cheese on a small grater. At peas to merge excess liquid. Cut ham in small cubes. Carefully to chop greens. Separate egg whites from yolks. Add to them spices, greens, cream and to shake up everything.
5. Connect all products and to mix carefully. Lay out weight on a roasting sleeve, give it the form of roll and seal in a film.
6. Warm an oven to 150-170 degrees on the thermometer and place in it roll. Bake before emergence of a golden-brown crust.