Cold dishes and snacks.

 Cabbage salad with fromage, diet nr 5,7,9,10

 Cabbage 100 gr, fromage 20 gr, sugar 5 gr, 2 perc.sol. lemon acid 2 gr, salt 1 gr, exit 100 gr.

Clean cabbage,wash, chop, salt, tamp down with wood spoon big and infuse 40 min, dress with sugar, lemon acid, fromage, and form in salad dish.

Chopped cabbage and put ,like hill in salad dish, white colour,or slightly yellow, sour-sweet taste, consistence is juicy, dress is not separating from salad.

Salad of carrot with dried apricots, diets nr 5,7,10

Carrot 125 gr, dried apricots 20 gr, fromage 30 gr, sugar 10 gr, exit 150 gr.

Raw carrot clean, shred, and stew in water at closed lid, dried apricots washes for 4 times , put in enamel plate, add hot water and infuse for swelling. After filter carrot, dried apricots, cold, dress with sugar, fromage. 

Kind are chopped carrots and dried apricots and put ,like hill in salad dish, colour is light-yellow, taste is sweet, with light sour from a fromage and dried apricots having, consistence are soft, not over boiled.

Fish pate, diets nr 1,2,5,7,9,10

Zander 253 gr, or carp 240 gr, carrot 25 gr, butter oil 30 gr, salt 1.5 gr, green onion 2,5 gr, exit are 130 gr.

Ready carrot shred, and stew in oil till ready at closed lid, fillet of fish with skin without bones stew in deep pan in closed dish. Carrot,fish to mince meat with often net, and shake with whisk with butter oil till foam mass. Put in fish plarte for,sprinkle with green onion, for diet nr 1,5 onion change on oil.

Same mass a beautiful putting with green onion formed and oil, colour is orange-white, tender taste,weak salted with fish taste , carrot, oil. Consistence ,like a liquid fromage.

Meat cheese,diets nr 1,2

Beef 77 gr, butter oil 20 gr, rice 6 gr, salt one gr, exit are 30 gr.

Cook meat and to mince meat are 3 times, of rice cook sticky porridge and rub with chopped meat through sieve, add chopped butter oil, shake,form give, cold. Serve of plate for pies.

Same mass,care putting,like hill, colour is light grey, tender, weak salted, with meat taste, consistence is soft, as succumbing for forming.

Jellied meat balls, diets nr 2,9

Young beef 112 gr, millet bread 18 gr, milk 22 gr, vegetable oil  15 gr, eggs 1/10, green petroselinum 5 gr,  mass of meat balls 100 gr.

 Washed, cleaned meat to mince meat with often net, add wetting in milk bread, and to mince meat again. In mass add vegetable oil, salt, eggs, shake all. After form balls on 7 pieces for portion roll in chopped green and steam cook. Jelly cooking of  weak fire cook meat broth, adding roots, filter,add wetting  within 40 min a gelatine, lead till boiling, filter. Dark broth in to light with white eggs  and again lead till boiling, and a part for cooled till 30C broth add thin layer by in form, and cold, put meat balls, add broth and when meat balls are cold in jelly, cover a broth and cold before serving as put form for a few sec. in hot water and put on snack plate. Serving in decorating with green twigs. 

Meat balls keeping an own form, covered a full with transparent  good cooled jelly, decorated with twigs are sides, colour for meat balls are grey with a pieces for chopped greens, jelly is light brown, taste is weak salted with meat taste, consistence is tender, not fragility.