Removed from chickens all the bones and skin, and excess fat mince chicken, like beef Stroganoff.

The same is done with the duck (I did not bought the steamed chicken)

Each meat separately, add equal proportions of ice, spices, salt, sherry and honey, beat with a mixer until fully absorbed liquid (used the nozzle of the spirals, for kneading dough). Stand in the cold for 4-5 hours. After meat is marinated, place chopped Kuru on the collagen film and evenly distributed over the entire area, leaving 1.5-2 cm distance from the edges of the film. The chickens on top, put another sheet of film and lay the duck, sprinkle top with crushed almonds. Turn into the loaf. THE MOST IMPORTANT THING TO DO EVERYTHING VERY QUICKLY, BECAUSE THE FILM IS WHEN DRESSING MESH CAN TEAR. Sori photos do not have time.

Here on this tube, tensioned forming a grid, pre-tying twine the edge that will be inside the tube.

There is required the help of a second cook, one holding the tube and pulling the rope grid, helping to put on the mesh on the roll, and the second lowers the roll in the tube. Turns out that's a loaf.

Blanchere roll in hot water for 30 minutes (water should not boil, and slow to move).

Take out the roulade, heat the oven to 180 °C and bake the loaf on a wire rack for 10 minutes. Under the grate do not forget to put the tray.

Cool under pressure in a cold place, remove the mesh and cut

Serve with cold meats and lettuce. Serve with crushed cranberries or mustard.