Beef liver clear from the films, carefully, keeping the whole piece. To easier and smoother to cut, you should freeze, but rather just slightly thaw in a little defrosted, it is cut perfectly and evenly, the knife constantly needs to be heated under hot water. Chopped liver plastics, of a thickness of approximately 0.7-1 cm and give finally come to life, thaw. Liver spread on a Board, cover with cling film and repel from two sides, but carefully, so as not torn pieces, but the steel is thin and delicate.

The liver in the long marinating is not needed, so long as we do everything else, this will be enough time. Alternative to the pomegranate sauce is ideal usual sour-sweet Apple. Remove skin and grate on a fine grater, incredibly tasty, liver the best way combined with other fruits like Apple, pomegranate, grapes, an orange, and I still love it with a banana ))) so, mustard, honey, soy sauce, pomegranate sauce, salt, pepper and mix this mixture lubricates plastics repulsed liver, put in a container and leave to marinate.

Bacon cut into thin round slices. Fry on very hot pan with the addition of very small amounts of oil.

Remove brisket to platter, and in the same pan fry the onions. If the brisket was not very fatty, add some butter, if necessary. Bow to lay out, pan left to roast rolls.

Cheese cut into cubes.

2 eggs stirred with a fork in a bowl, lightly salt. Next put the bowl with the breadcrumbs. Take a piece of marinated liver to it to spread some fried onions, distributing across the surface, retreating from the edges. On the edge put some fried bacon, a slice of cheese, dill and parsley. Wrap rolls.

To do with all the pieces. My 760 g liver turned 5 healthy rolls.

The frying pan very hot with oil, the fire should be slightly more than the average. At the same time to turn on the oven and heat to 180-200 C. Take roll, coat it in breadcrumbs, then in egg, then again in bread crumbs and pan fry on all sides. For rolls you need to watch, burn quickly, fire a large, but less to do, or go juice, and they are not browned to a crisp. Roll is not very convenient, the liver slippery and roll are literally falling apart, but after the first obvalivanie in breadcrumbs already stable sits in the grasping fingers ))) the main thing is patience, even if a little apart, nothing wrong, when roasting will seize, and then the taste will be the same, regardless of appearance ))

While fried ruletiki, take the form with borders, size to determine visually that went into it all rolls can plump, with just a small gap, then make more sauce, I love the gravy from the liver, so the sauce made the rolls bigger and I have bathed in it ))) For sauce mix cream with sour cream, add turmeric, paprika, salt, pepper, spices as desired, mix and pour the liver.

Put into the oven for 15 minutes at 200 C. the Main thing is not to overdo the liver, not dry, pull out in 15 minutes and pierce the knife should enter easily and it was not bright red liquid, if that, for another 5 minutes, max ))) croutons from the liver we don't need )))