Description
Bought two years ago, the book "Cooking for professionals. Big book of culinary art" (authors G. was Cracknel and R. Kaufman), a lot of good recipes and this is one of them. There are cream "Muslin& ;quot; but there is ground "Muslin& quot;. My family is very fond of products from minced meat. Girls, tastier and more tender I ever eat. I recommend to try.
Ingredients
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Seasoning
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Cream
500 ml
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Egg white
2 piece
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Breast
1 kg
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Spices
Cooking
Grind the meat twice in a meat grinder or finely chopped. Put in a bowl and put into the refrigerator for 30 minutes. The authors write that the stuffing can be prepared from the pulp of poultry, veal, fish or game.
Proteins vzbit in a cool foam, carefully stirring with a spatula, put in the stuffing. Our mass will become elastic and tough. And again allow to cool in the fridge.
Cream beat with a mixer and gradually add to the mince. I did it with a blender, you can carefully beat with a spatula.
Used this for beef meatballs, meatballs and stuffing for meat, poultry and fish.
Bon appetit!!!
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