Chicken souffle.

 Diet nr 1.

 Chicken 262 gr, eggs 1/2 piece, butter oil 5 gr, salt 1 gr, sauce milk 25 ml, oil serve for 5 gr.

 For garnish as on 495 gr a potato 113 gr, milk 1.5 ml, salt 0.8 gr, butter oil 4.5 gr, carrot 68 gr, butter oil for serve  2.2 gr, sugar 0.5 gr, exit 110/150/5.

 Soft part of boiled chickens to mince meat 2 times with often net, add milk  sauce a middle thickness, shake mass with wood folk. Add softened oil, yolks shaken and white eggs. Add in spreaded oil forms and steam cook. Garnish are potato purée with carrot. As boiled potato and stewed carrot warm, add sugar, oil, beat ,slowly adding hot milk. Serve dish on a plate with oil pour over.

Lush souffle, carbed a top with spoon, and poured over with oil , and soufflé colour is white grey, garnish is pink, taste is boiled chicken, and vegetables with milk, tender consistence, porous, rubbing, lush garnish, and not spreading on plate.

Meat balls of chicken, diet nr 1.

Chicken 175 gr, bread 15 gr, butter oil 5 gr, salt one gr, milk 25 gr, oil for serve 5 gr.

For garnish is 495 gr a potato 170 gr, milk 22 gr, butter oil 6.8 gr, salt 1.5 gr, exit 100/50/5.

Wash chicken, separate from bones, skin, to mince neat, add soaked in milk bread, and to mince meat. Add butter oil ,  salt, ix good with wood folk, mass form on balls on 4 pieces on portion, and cook in water or steam, and for garnish is potato purée. Serve  on portion dish, pour over oil, and on a side put  garnish.

Same forms for balls, not cracked, care applied and poured over oil, on a side put garnish, carbed with spoon, colour for balls a white-grey, garnish is cream , taste,smel a boiled chicken, with milk taste,slightly salted, garnish is boiled potato for, consistence for meat balls are juicy,soft, garnish is good rubbing, lush, mass not spreading in plate.

Chicken zrazy with omelet, diet nr 1.

Chicken 175 gr, millet bread 15 gr, milk 25 gr salt  one gr, butter oil 5 gr, cutlet mass 112 gr.

For force meat are eggs 1/4 piece, milk 5 ml, carrot 14 gr, squashes 19 gr, butter oil 5 gr.

For garnish is 487 gr, vermicelli 58 gr, salt 1.5 gr, butter oil 7.8 gr, exit 120/50/5.

Cook cutlet mass , forming of her tortillas on one cm, put on theirs force meat, wrap ,like pies, give oval form, and steam cook. For force meat a cleaned carrot and squash chop, stew in oil till softness, and rub through sieve.And received mass put on spreaded oil in a  pan, pour over with eggs shaken in milk  and lead till ready. Ready omelet chop, serve zrazy with boiled vermicelli, pour over oil.

Oval form zrazy, poured over oil, onm a side is added garnish, grey colour, on a cut are omelet pieces, taste is weak salted, as for matching eggs and meat, lush consistence, not spreading, force meat good crumbling.