Beef meatballs with curd, diets nr 2,9,15

 Beef as of cutlet mass 103 gr, curd 90 gr, butter oil 5 gr, eggs 1/4, salt 1 gr, melted oil 5 gr, greens 2 gr, exit 100/150 .,

For garnish are 306 gr, beet raw 150 gr, or chopped 11 gr, butter oil 6.8 gr, flour 3.7 gr, milk 20 ml, sugar 1.5 gr, salt 1.5, fromage 15 ml.

Ready meat two times to mince meat, add chopping curd, add oil, and beat adding shaken eggs. Mass separate on meatballs and fry theirs, garnish for diet nr 2 a potato OR vegetable purée , for nr 9 are squashes or aubergines fried.A fresh purée beet cook of boiled beet to mince meat and dress with milk sauce.

In serving meatballs pour over oil, and beet purée with fromage, decorate dish with green.

Meatballs are big forms, not cracked, poured over oil, on side applied carry  purée beet, on cut meatballs colour  is white-grey, beet is red-raspberry with white shadow, taste as for data products, meatballs with light sour, beet purée is sweet-sour, consistence are meatballs are juicy, fragility, purée is middle thickness.

Baked potato pudding with beef diets nr 2,5.

Beef of a shoulder blade 166 gr, boiled meat 75 gr, potato 400 gr, butter oil 1.5 piece, salt one gr, rusks 5 gr. For sauce are 566 tomato pasta 19 ml, broth 52 ml, butter oil 7.5 gr, salt 0.7 gr, exit 320/75.

Clean potato, wash, cook, boiled meat chop on pieces and to mince meat, and dress with oil, salt.Boiled potato rub as hot and separate on two parts, one purée part put on a spreaded oil a portion pan or in form sprinkled with rusks, smooth, put on a his same layer a meat force and close his other part, and bake in oven till golden colour, Ready baked pudding cut, put on small portion plate, pour over sauce ss a last serve separately in sauce plate.   Cooking tomato sauce of tomato paste dilute in broth, boil ten min, add salt,sugar, and dress with oil.

Smooth surface on a cut is potato layer and meat, on a side is tomato sauce, Golden top colour, on a cut between white layers a potato is brown layer , sauce is red. Boiled meat and potato , sauce taste is sour, consistence is soft, half liquid sauce, lush.

Pancakes liver.

Diet nr 2.

Liver beef 99 gr, salt one gr, bread 20 gr, butter oil 10 gr, melted oil 10 gr, butter oil for serve.

For garnish are 478 gr, pearl 36 gr, water 130 ml, salt 1.5 gr, milk 30 ml, butter oil 6.8 gr, exit 90/150/5.

Beef liver wash, clean from films, to mince meat, add dried bread grinded, add butter oil, and form tortillas.Before serve pancaked fry in a hot pan, and for a fee min close a plate for soft crust, serve on small plate with garnish, and pour over oil.

Garnish is pearl sticky porridge rubbing as cereal wash, add in pot , add butter oil, and fry till evaporating all humidity and cereals will not  crumble, after add hot water and on slow fire cook for 2 hours, after cool till 70Cm rub,add butter oil, hot milk, and warm on steaming bath till 80C. A same forms pancakes, not cracked, on a side applied garnish, brown colour porridge is white-grey, taste,smell as in liver in pearl porridge, soft consistence in pressing pancakes are easy breaking, porridge is sticky.