Description
Many are accustomed to that pate is something that can be spread on bread, but it is not so. Pate might look that way. Preparing the dish is very simple, but the result is very good.
Ingredients
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Chicken fillet
600 g
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Chicken egg
4 piece
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Carrots
1 piece
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Beans
100 g
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Onion
1 piece
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Baton
2 slice
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Cream
100 ml
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Nutmeg
-
Salt
-
Black pepper
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Bread crumbs
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Vegetable oil
Cooking
Fillet cut into thin slices (the size does not matter, but the thinner, the better). And then chop it very finely. Make it easier if the fillet a little freeze well, and the knife must be sharp.
Next is sliced fillet continue to chop with a knife. One word - make chopped meat. I go collect all the meat in the bowl and start to chop with a knife until the meat becomes flat. Then a knife with two sides lift up and again the ruble. When to stop, You will understand that the mass is similar to beef, but the individual pieces will not be visible.
The loaf (is better to use yesterday) and cut off crust. Cut it into pieces or just crumble with your hands. Pour in the whipped cream.
Minced season to taste: salt, pepper, and nutmeg.
Add 1 egg.
Divide the mince into two halves. In one add grated on a fine grater carrots.
In another part chopped beans.
Of the remaining eggs fry an omelet "pancakes". To do this, break the eggs one by one into a bowl, add salt and pepper to taste, whisk with a fork and fry on both sides in heated butter in a skillet.
For the filling, rolls cut onion into strips and fry in vegetable oil.
Divide the bow into three parts, spread on "pancakes", turn rolls.
Form grease with oil, sprinkle with breadcrumbs.
The first layer spread the stuffing with carrots.
Further - beef with beans and rolls. Put them in length. Two completely and the third I cut and reported where it is not enough.
And the remaining stuffing in the reverse order. First with beans, then carrots.
Cover the form with foil and bake in a preheated 190 degree oven until tender. I baked for 45 minutes. Readiness I checked a splinter.
Serve hot or cold, cut into slices.
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