large ershi jam. Large ruffs clean, gut, put on the grill fish boiler, pour in broth, add the onion, carrots, peppers, white roots, bay leaf and cook. With boiled ruffs carefully clean off the skin, pour them hot broth, put on a dish, on top of each ruff put slices of lemon without the peel and seeds and watered all the little strained broth with the addition of finely shred roots, which are cooked together with ershami. Ershi 2-3 pc., Lemon 1 pc., Boiled potatoes 100, the oil 5. karasyov boiled in sour cream. Carp clean, gut, sprinkle with salt and leave to chill for about 1 h. They were then put into the pot, add onions, carrots, spices, pour broth and cook for 15-20 minutes.
Boiled carp are placed on a dish, pour sauce, sour cream, sprinkle with chopped dill and garnish slices of cooked minced fish (relatively). Carp 150, with respect to 100, cream sauce 75, dill. Telnov Boiled. Tive is called in Russian cuisine minced fish. Mentioned with respect to this value even in manuscripts 16-17 centuries. For its preparation malokostistuyu1 fish (perch, a fish-captain, catfish, pike, burbot, cod, salmon, etc.) are cleaned, washed, cut lengthwise into two halves, then each half cut the bone, put the resulting fillets skin side down on a cutting board and cut the flesh.
The flesh of fish mince with garlic, add bread soaked in milk, salt, pepper, egg, melted butter and a good . From this mass of (relatively) make a loaf of 5-6 cm thick, wrapped it in a napkin (or cellophane, greased), tied up with twine, put on grill fish boiler, pour in broth and cook about 30-40 minutes. Loaf cool in the broth, deploy, cut into circles, warm them in the broth and served as a separate dish or garnish. Fish (flesh) 100, bread 18, 20 milk, garlic 0,8, egg 7 0 pcs., Butter 8. Telnov with sauce. Circle with respect pour sauce and pickle garnish boiled potatoes. With respect to 100, 75 sauce, boiled potatoes 100, green. Pike with garlic. Chunks of cooked pike put on a dish, pour broth with finely minced garlic and garnished negative and potatoes. Boiled pike 150, potatoes 100, with respect to 50, garlic 10. schuchi head. Long since boiled heads of pikes are a delicacy. Remove gills from the heads and eyes. After that head scalded, washed with cold water, add salt, onion, carrot, pepper, bay leaf and cook. Welded head placed on a round dish, and between them - boiled potatoes or slices of respect. Broth poured over their heads with finely garlic and vegetables that are cooked in broth. Pike heads 2-3 on a portion, carrots 20, Bow 20, 15 parsley, garlic 10, potatoes 50 or with respect to 50. Bream and other fish entirely. Bream purified from scales removed the eyes, gills, gut through the hole. After that, it is well washed. In fish pot put the white roots, carrots and onions, sliced, salted cucumbers, sliced circles (if large cucumbers, then cut into wedges), add bay leaf, pepper, water and bring to a boil. In the broth and put the bream cooked almost without boiling. Bream are placed on a platter, garnish with pickles and vegetables, with whom he was cooked, slices of lemon and pour the broth. Served separately with horseradish vinegar.
Boiled carp are placed on a dish, pour sauce, sour cream, sprinkle with chopped dill and garnish slices of cooked minced fish (relatively). Carp 150, with respect to 100, cream sauce 75, dill. Telnov Boiled. Tive is called in Russian cuisine minced fish. Mentioned with respect to this value even in manuscripts 16-17 centuries. For its preparation malokostistuyu1 fish (perch, a fish-captain, catfish, pike, burbot, cod, salmon, etc.) are cleaned, washed, cut lengthwise into two halves, then each half cut the bone, put the resulting fillets skin side down on a cutting board and cut the flesh.
The flesh of fish mince with garlic, add bread soaked in milk, salt, pepper, egg, melted butter and a good . From this mass of (relatively) make a loaf of 5-6 cm thick, wrapped it in a napkin (or cellophane, greased), tied up with twine, put on grill fish boiler, pour in broth and cook about 30-40 minutes. Loaf cool in the broth, deploy, cut into circles, warm them in the broth and served as a separate dish or garnish. Fish (flesh) 100, bread 18, 20 milk, garlic 0,8, egg 7 0 pcs., Butter 8. Telnov with sauce. Circle with respect pour sauce and pickle garnish boiled potatoes. With respect to 100, 75 sauce, boiled potatoes 100, green. Pike with garlic. Chunks of cooked pike put on a dish, pour broth with finely minced garlic and garnished negative and potatoes. Boiled pike 150, potatoes 100, with respect to 50, garlic 10. schuchi head. Long since boiled heads of pikes are a delicacy. Remove gills from the heads and eyes. After that head scalded, washed with cold water, add salt, onion, carrot, pepper, bay leaf and cook. Welded head placed on a round dish, and between them - boiled potatoes or slices of respect. Broth poured over their heads with finely garlic and vegetables that are cooked in broth. Pike heads 2-3 on a portion, carrots 20, Bow 20, 15 parsley, garlic 10, potatoes 50 or with respect to 50. Bream and other fish entirely. Bream purified from scales removed the eyes, gills, gut through the hole. After that, it is well washed. In fish pot put the white roots, carrots and onions, sliced, salted cucumbers, sliced circles (if large cucumbers, then cut into wedges), add bay leaf, pepper, water and bring to a boil. In the broth and put the bream cooked almost without boiling. Bream are placed on a platter, garnish with pickles and vegetables, with whom he was cooked, slices of lemon and pour the broth. Served separately with horseradish vinegar.
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