Phaeton baked
An amazing dish, I tell You. "Faeton" got its name from the French feuille – leaf, and not because it was prepared by Faetano. Layers that cut into the meat, must be very thin, as the leaves of plants. Typically, thin cut veal, I often cook with it and, in this case chicken. Faeton, of course, a festive meal, it's not that time consuming, and quite long in preparation, three hours for everything. But it's worth it. And as for Your Desk it is, without a doubt, will become favoritom and will make a splash. The stuffing good idea to add smoked meat, e.g. bacon or ham, diced. Will be juicier and spicier. And Yes, Phaeton usually cooked in a rectangular shape, which I, unfortunately died brave. Come visit.


  • Beef

    700 g

  • Chicken breast

    500 g

  • Onion

    1 piece

  • Garlic

    2 tooth

  • Chicken egg

    1 piece

  • Bacon

    10 slice

  • Dry white wine

    100 ml

  • Broth

    100 ml

  • Salt

  • Black pepper

  • Butter

    20 g


To scroll the beef through a meat grinder with a fine attachment.
Chicken breast cut into thin slices as possible, but not less than 10-12 pieces. Repel each piece into a thin layer and RUB a small amount of salt and pepper.
Onions and garlic chop and fry in butter, stirring occasionally, 5 minutes.
Mix the minced meat with fried onions and garlic. Add pepper, salt and egg. Knead thoroughly. In the present Phaeton would be good to add chopped small cubes of cured meats.
A form of suitable size with high sides to lay a paper for baking. Put strips of bacon so that they are "hanging" from the sides.
Put the first layer of chicken.
Spread some of the mince, flatten.. to Put all the layers but the TOP layer should be mince.
Raise "svobodnaia" strips of bacon. Well on top lay another strip of bacon, type of lattice, the extra edge to bend down. Put the form in a preheated 190 degree oven for 20 minutes.
Then pour in the wine and cook for another 30 minutes.
Then pour in the stock, cover the form with foil and cook 1 hour-1час15минут, from time to time watering Phaeton the separated juice. ( Don't worry, juice will be a lot).
Ready Faeton cover with foil and let stand for 10 minutes.
Cut and serve, or not, first served, and then cut, numb with the flavor and expectations.
Bon appetit!
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