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Historical Recipes from the European Aristocrats of the Past.

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Saturday, May 26, 2007

Meat roll with steamed carrot

Ingredients:

1 non-fresh bun
2 small shallot onions
1 garlic clove
1.5 lb mixed ground meats (beef+pork, beef+lamb+pork, pork+chicken, etc.)
1 egg
Salt and pepper on taste
1 tbsp vegetable oil
2 lb carrots
4 tbsp butter
0.5 lb cheese, cut into medium cubes
2 tsp sugar
1 tbsp Italian parsley greens

Method:

Soak the bun in water, then drain.
Cut onions and garlic thinly.
Mix ground meats, bun, egg, salt, and pepper together, and blend well.
Grease a round baking dish with the oil, fill it with the mix, and place in an oven pre-heated to 400 F (200C).
Bake for 30 minutes.
Cut carrots into slices.
Melt butter in a saucepan, add sugar, 1 pinch of salt, half of cup water, and mix well.
Then add carrot slices, and steam for about 15 minutes under a lid. Drain.
Put cubed cheese on the meat roll, and bake until the cheese melts.
Place steamed carrots in the middle of the meat roll, sprinkle with parsley.
Cut into portions and serve.

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