Description
Very tasty snack roll. Cooking is not difficult, but will decorate any holiday table!!! You can apply and hot! Also very tasty.
Ingredients
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Chicken fillet
700 g
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Dried apricots
100 g
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Mushrooms
150 g
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Onion
2 piece
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Chicken egg
2 piece
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Mayonnaise
1 Tbsp
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Wine white semi-dry
100 ml
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Salt
-
Greens
Cooking
Dried apricots wash and soak in wine for 2 hours.
Mix eggs and mayonnaise, add salt and pepper to taste.
Mix thoroughly whisk.
Pour the beaten mixture onto a hot frying pan, greased, and bake on low heat under lid omelette fry it on both sides.
The cooled scrambled eggs cut into small cubes.
Mushrooms (I had frozen boiled krasnoholovets, harvested in autumn, but you can take the fresh mushrooms) finely chop and fry with chopped onions. Cool.
With dried apricots pour the wine (it should save), and the dried apricots also cut into small pieces.
Fillet skip through Mincer, add salt and pepper to taste and knead thoroughly.
Cheesecloth folded in half, moisten with water and spread out on the table. In a cheesecloth put the rectangle over the meat and flatten it with a layer about 1 cm thick.
Evenly sprinkle the dried apricots.
Sprinkle with finely chopped greens.
Put the mushrooms with onions.
Lay the sliced omelette.
Using gauze, gently lifting her over the edge, rolling the billet roll.
Formed roll gently flatten with a wet hand, giving it a proper oblong shape.
Along with gauze to gently move the roll on a greased baking sheet and gently roll, pulling out gauze.
Pour the meatloaf left over from soaking dried apricots with wine, add half a Cup of water and put in a hot oven. Bake for 40 minutes at a temperature of 200*C.
Ready roll cool under a cloth, then cut into slices and place them on a dish covered with lettuce leaves.
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