Cold dishes and snacks from poultry. Cold snacks from meat and poultry. Jellied game fillet

COLD SNACKS Snacks from meat, fish, poultry and vegetables are widely used in nutrition, they are of great variety, different design, they can be quickly

Cold and heat processing of cold dishes and snacks included in the recipe is basically the same as for hot dishes.

The poultry for preparing cold dishes is also processed in the same way as for hot ones: the frozen bird is thawed, dried and singeed with a gas burner, after which the neck with the head and legs (above the ankle joint) are cut off. The goiter and entrails are removed from the singed bird, washed, and, giving the carcass a look convenient for further processing, with the help of a chef's needle and thread or tucking the legs and wings "into the pocket", they are fried and then cooled. Small poultry is pre-fried until a fried crust is formed and brought to readiness in an oven. A large bird (turkey, goose) is salted, sprinkled with fat and fried in an oven, periodically watering it with the juice released during frying. An old bird with tough meat is placed in a deep bowl, poured with fat in which it was fried, a little water is added, covered with a lid and stewed until the poultry meat becomes soft.

The readiness of poultry meat is determined using a chef's needle or fork: if the needle enters easily into the soft part of the leg and clear juice is released, then the poultry meat is ready; if the juice is reddish, the poultry meat is not yet ready.

The bird, as a cold appetizer, is sold boiled and fried, with and without a side dish, aspic, under mayonnaise and in the form of complex preparations.

Poultry is chopped in two pieces (fillet and a piece of leg), and game - in half a carcass or also in two pieces.

Cucumbers, fresh and pickled tomatoes, green salad serve as a side dish. In addition, pickled fruits and berries can be served with game. The garnish is placed on one side of the dish, without covering the main product with it; the sauce is served separately in a gravy boat.

After complete cooling, cut the fried bird in the same way as the hot one. The finished bird should first be cut lengthwise into 2 parts, then each part, in turn, cut into several pieces, depending on the size of the bird. Grouse and partridge should be cut into 2 or 4 parts. Cut slices only from the breast of large birds; pieces with bones as an appetizer should not be served.

Most cold poultry dishes are filled with jelly, which is prepared in advance. Pour the bird without bones on baking sheets and in forms.

Chicken and turkey are poured boiled in light jelly, and duck is stewed in dark jelly.

Poultry fillet is served with mayonnaise. Sliced ​​fillets are placed on a potato salad dressed with mayonnaise, sprinkled with mayonnaise on top and garnished with bouquets of vegetables and finely chopped jelly.

On vacation, cold dishes and snacks are beautifully decorated, using the main products that make up the product for their decoration, but choosing the most suitable in shape and color, cutting and stacking them beautifully.

Products for their design are selected from those that are included in the recipe and are combined in shape and color. Additionally, greens are used. Lay them so that they do not cover the sides of the dishes.

When serving, decorate with sprigs of parsley, lettuce or other herbs, beautifully chopped fresh cucumbers and gherkins, etc.

Parsley branches, green salad, colored vegetables - cucumbers, tomatoes, green peas, carrots, fruits - grapes, oranges, lemons, plums and pears from compote or marinated are most suitable for this purpose.

Often used when decorating dishes are hard-boiled eggs, cut into circles, slices or chopped. Decorations should not come to the fore, they should complete the design of the dish, complement it, but not obscure the contents. Therefore, decorate should be moderate, in no case overloading the dishes.

After decorating, clean the edges of the dish from crumbs and remnants of fat.

Keep dishes with snacks in the refrigerator or in a cold room at a temperature of +2 to +4 ° C, covering them with a slightly dampened napkin or gauze. The best way to prevent cold meat dishes from drying out is to fill them whole, including decorations, with a thin layer of jelly.

A transparent layer of jelly gives the dish a very beautiful look at the same time. Jelly can be colored with caramel or tomato. It should be poured in two or three doses, with a spoon, in a thin layer, cooling each time.

Jelly frozen on a small plate, cut or squeezed out with a syringe (syringed), can serve as a decoration.

For serving cold dishes and snacks, special porcelain, crystal, glass, cupronickel dishes are used: round and oval dishes, salad bowls, vases, herring caviar bowls, sockets, bowls (for lemon, caviar, greens), snack plates, etc.

When a group of consumers (at the same table) orders several identical dishes at the same time, they are usually served in multi-portion dishes (in two-, three-, five-portion dishes or salad bowls).

When you leave cold dishes should have a temperature of 10-12 ° C.

Preparation of complex cold sauces.

Cold sauces are served with cold dishes of fish, crayfish, game and vegetables. Mayonnaise sauce with gherkins and herbs is also served with fried hot fish dishes. Cold sauces also include vegetable marinades, salad dressings and herring.

A variety of raw materials are used for sauces: wheat flour of the highest and 1st grade, vegetables - carrots, white parsley root, onions, tomatoes, tomato paste, bones, pickled and pickled cucumbers, cooking oils, butter and margarine, vegetable oil, spices , vinegar, wine, etc. When using natural grape wine (red and white, dry and semi-dry), it must be prepared before use. To do this, the wine is poured into dishes and slightly evaporated, while the wine alcohol evaporates, and the remaining components give the sauces a special aroma and taste. Vinegar is better to use wine or fruit. It can be replaced with citric acid or lemon juice. The spices and seasonings used diversify the taste and aroma of sauces: peas (allspice black), ground pepper (black, red, white), cardamom, cinnamon, nutmeg, bay leaf, cloves, ginger, ready-made mustard, vanilla and vanilla sugar. Most of the spices are put into the sauce 10-15 minutes before readiness, bay leaf - 5 minutes, ground pepper - into the finished sauce. During storage, a film forms on the surface of the sauce, which is undesirable. To do this, sauces are pinched with butter or margarine, that is, pieces of fat are placed on the surface of the sauce. Fat melts, spreads over the surface of the sauce, which prevents the formation of a film. Store ready-made sauces on a food warmer under a lid at a temperature of 75--80 ° C.

Horseradish sauce with vinegar.

Ingredients: horseradish root 150g, vinegar 9% 125ml, water 225ml, sugar 10g, salt 10g.

Peeled horseradish root, frozen in the freezer, grind on a grater, put in a bowl and pour boiling water, cover the bowl with a lid. When the horseradish has cooled, add vinegar, salt, sugar and mix thoroughly.

This sauce is served with cold and hot meat and fish dishes.

Horseradish with sour cream.

Ingredients: horseradish root 150g, sour cream 350g, sugar 78g, salt 7g. Grind the frozen horseradish root on a grater, mix with sour cream, add salt and sugar, mix.

This sauce is served with cold boiled piglet and meat jelly.

Sour cream sauce for fruit salads.

Ingredients: sour cream 400g, berries (raspberries or strawberries) 50g, oranges 1 piece, small lemon 1 piece, liqueur 20 ml, sugar 40 g, cinnamon on the tip of a knife.

Rinse the berries through a colander and let the water drain, wipe through a sieve. Peel the lemon and orange from the zest, squeeze the juice. Finely chop the zest, scald with boiling water and cool.

Combine the resulting juice (berry, lemon and orange) and zest with sour cream, add sugar, ground cinnamon, liquor and mix well.

Only chilled products are seasoned with this sauce.

Sour cream sauce is served with salads of oranges, tangerines, melons, watermelons with fruits.

Sour cream sauce for vegetable salads.

Ingredients: sour cream 200g, vinegar 3% 40ml, sugar 20g, ground pepper on the tip of a knife, salt to taste.

Pour vinegar into the bowl, add sugar, salt, ground pepper and mix well. Before serving, combine this mixture with sour cream.

This sauce is served with salads of vegetables, fruits, cauliflower, mushrooms with vegetables and the like.

Mayonnaise sauce with jelly.

Ingredients: mayonnaise sauce 150g, broth 350ml, gelatin 13g.

Introduce gelatin soaked in cold water into hot meat, chicken or fish broth. When the gelatin dissolves, strain the broth. Add ready-made mayonnaise sauce to the unfrozen jelly-broth and beat with a whisk.

This sauce is used for pouring cold fish, poultry or wild bird fillets.

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EDUCATIONAL INSTITUTION OF SECONDARY VOCATIONAL EDUCATION OF THE UDMURT REPUBLIC

"GLAZOVSK POLYTECHNICAL COLLEGE"

Full-time department of secondary vocational education

Course work

according to PM Technology for the preparation of complex cold culinary products

Cold appetizers from poultry

Performed by a student of group No. C-34

Fedorova Marina Vladimirovna

Checked by teacher

Pimenova Khameda Mukhamatshevna

Glazov, 2013

1. Introduction

1.4 Assortment of cold poultry appetizers

Chapter 2. Characteristics of the cold shop

2.1 Cold shop

Conclusion

List of used literature

Application

Introduction

Cold dishes and snacks are increasingly used in the nutrition of our population. They occupy a large place in the menu of catering establishments and in the assortment of culinary shops. It is customary to classify cold appetizers as cold dishes, which include the main product and no garnish or it is given in a limited quantity and assortment. For example, chum caviar and granular caviar with green onions, pressed caviar with lemon, salmon and salmon with lemon, sprats with egg, sprats and sardines with lemon, salted and pickled mushrooms, dried fish, etc. A clear distinction between a cold dish and cold there is no snack. The same culinary product can be a cold dish or a cold appetizer. As a rule, an appetizer is smaller in volume and weight than a cold dish. Cold dishes are usually served at the beginning of a meal. In this case, they are called snacks, they complement the composition of the main dishes, decorate the table, satisfy hunger, stimulate appetite and supplement the nutritional value of diets. The rich assortment and nutritional value of cold dishes make it possible to use them as main dishes for breakfast, dinner, or to complement the banquet menu with them. For example, pate, jellied meat or fish can be included in the dinner or breakfast menu, and cold snacks: caviar, salads, herring with a side dish, etc., in the lunch, breakfast or dinner menu to stimulate appetite. The juice effect of cold dishes and snacks is due to their spicy taste, intricate design, and pleasant coloring of the products that make up these products. In human nutrition, cold dishes and snacks are not only of auxiliary importance. Many of them are high in calories, for example, salads from meat or fish products with mayonnaise, game cheese, galantine, etc. Cold appetizers from fresh vegetables are low in calories and rich in vitamins, mineral salts, and valuable organic acids. The calorie content of cold dishes varies widely and depends on their composition and the investment rates of individual products. Green salad dishes have the lowest calorie content (50-100 calories), meat and fish salads seasoned with sour cream and mayonnaise are more caloric: the calorie content of one serving reaches 250-350 calories, depending on the raw material input rates. Vegetables and fruits, which are part of cold dishes in large quantities, are an important source of such valuable nutrients as vitamins, mineral salts.

Chicken meat contains a lot of highly valuable essential polyunsaturated fatty acids - more than in beef and lamb. Of the vitamins in poultry meat, B vitamins predominate. Of the mineral elements, phosphorus and iron.

Like any other meat, poultry meat is boiled, fried and stewed, cutlets and other chopped products are made from it. At the same time, poultry meat (especially broilers) quickly becomes soft and tender, as it contains little connective tissue. The least of them are in the pectoral muscles, so the most delicious dishes are prepared from bird breasts.

During heat treatment, from 40 to 60% of vitamins are lost, therefore side dishes for chickens, ducks, geese and turkeys, as well as for other meat dishes, should include fresh vegetables or sauerkraut rich in vitamins. Poultry meat contains more complete proteins than pet meat. The meat of chickens and turkeys is considered a dietary product, it is better and faster digested. Poultry dishes are recommended not only for the healthy, but also for the sick, and those who are recovering, and those in need of increased nutrition, they are very useful for children. There are many vitamins in poultry meat. Nutrients are also rich in poultry offal (heart, liver, kidneys, stomachs, scallops, necks, wings). Poultry dishes are easy to prepare. Poultry dishes are an important source of protein. In poultry meat there is less connective tissue and therefore there are 2-3 times less defective proteins than in beef. The protein content in the meat of boiled chicken, turkey reaches 30% of the total mass. Poultry fats are fusible, contain many highly unsaturated acids and are easily digested. Poultry fillet dishes are especially appreciated, as they contain more nitrogenous substances and are distinguished by a delicate texture. Culinary products from low-fat poultry are widely used in clinical nutrition. Side dishes of cereals and potatoes supplement poultry dishes with carbohydrates, and vegetables enrich them.

Vitamin and mineral composition. Therefore, consideration of the range and features of the preparation of poultry dishes will be a relevant topic for writing a term paper.

My goal, in writing this term paper, is to study in more detail some types of cold poultry appetizers, substantiate their cooking features, draw up technological cards, make calculations for these dishes, state everything about the cold shop and its derivatives, draw conclusions about my work.

Chapter 1. Characteristics of raw materials and products

1.1 Commodity classification of poultry meat

The main types of poultry are: chickens, geese, ducks, turkeys and guinea fowls.

Chickens are the most common type of poultry. Depending on the productivity of chickens, they are divided into meat, egg-laying and general use (meat-laying). Meat chickens (cornish, brahma, langshan) are characterized by a large live weight: roosters - 3.5-5.5 kg, chickens - 3-4.5 kg, as well as rapid growth, precocity, good muscle development with a small content of connective tissue. Their meat yield is high - up to 70%.

Much attention is paid to the cultivation of broilers - chickens of meat breed. They are characterized by high precocity and at the age of 60 days reach a live weight of 1.6 kg or more. Broiler chicken meat is tender, juicy, has high taste and dietary qualities. It contains about 20% protein and 5.2-12.3% fat. In sale broilers - chickens arrive chilled. Egg-laying chickens (Russian white, New Hampshire, leghorn, Poltava, Moscow white) are small in size and live weight: roosters - 2.7-3 kg, chickens - 1.8-2.2 kg. Egg production - 220-260 eggs per year. Common chickens (Zagorsk, Plymouth Rocks, Liven, Moscow black) are larger than egg-laying ones, but their eggs are smaller. Live weight of roosters - 3.5-4kg, chickens - 2.5-3kg. They feed well and grow fast.

Geese - have large sizes and large mass: gander - 6-12 kg, geese - 5-10 kg. The following meat breeds of geese are most common: Arzamas, large raw, Kholmogory, Tula, Lithuanian.

Ducks - grow rapidly and at 8 weeks of age reach a mass of 2 kg. In our country, several breeds of ducks are bred - Peking, Moscow white, mirror. According to their productivity, they are divided into meat, egg-laying and general-use meat breeds.

Turkeys are the largest type of poultry and are raised for their meat. The mass of turkeys reaches 12-16 kg, turkeys - 7-9 kg. The slaughter yield of fattened turkeys is 85-90%. Turkey meat is distinguished by high taste qualities, good digestibility. The most common breeds of turkeys are the North Caucasian bronze, bronze broad-breasted, Beltsville.

Guinea fowls are less common than other types of poultry. They are small in size and have a live weight of 1.6-2.2 kg. The meat of guinea fowl resembles the meat of game birds, but is much more tender and fatter than it. The pearl and blue breeds of guinea fowl are bred.

By type and age, young poultry meat is distinguished (carcasses of chickens, broilers - chickens, ducklings, goslings, turkey poults and caesar), and adult (carcasses of chickens, ducks, geese, turkeys, and guinea fowls).

The carcasses of a young bird have a non-ossified (cartilaginous) keel of the sternum, a non-roughened beak, the lower part of which is easily bent, and delicate elastic skin. Carcasses of chickens, broilers - chickens, turkey poults and caesarlings have smooth and tight-fitting scales on their legs, underdeveloped spurs in the form of tubercles; ducklings and caesars have delicate skin on their legs. The carcasses of an adult bird have an ossified (hard) keel of the sternum, a keratinized beak. There are coarse scales on the legs of carcasses of chickens, turkeys and guinea fowls, rough skin on the legs of ducks and geese, and hard spurs on the legs of roosters and turkeys.

According to the method of technological processing, the carcasses of all types of birds sent for sale are semi-gutted, gutted, gutted with a set of giblets and a neck. Gutted sex includes carcasses in which the intestines with a cloaca and a filled goiter are removed.

Gutted - carcasses in which all internal organs have been removed, the head along the 2nd cervical vertebra, the neck (without skin) at the level of the shoulder joints, the legs along the moldy joint or below it, but not more than 2 cm. The internal fat of the lower abdomen is not removed. It is allowed to sell gutted carcasses with lungs and kidneys. Gutted carcasses with a set of giblets and a neck include eviscerated carcasses of birds, in the abdominal cavity of which a set of processed giblets (heart, liver, muscular stomach) and neck are inserted.

According to the thermal state, poultry carcasses can be cooled, chilled and frozen. The temperature in the thickness of the pectoral muscle of the cooled carcasses should be no higher than 25 ° C; chilled - from 0 to 4ºC, frozen - not higher than -8ºC.

Depending on the fatness and quality of post-slaughter processing, the carcasses of all types of poultry (except for old roosters) are divided into 2 categories - 1 and 2. The fatness category is determined by the degree of development of muscle tissue and the allocation of the crest of the sternum (keel), the amount of subcutaneous fat deposits and the quality of processing surfaces.

Muscle tissue is well developed in carcasses of all types of poultry, and in broiler chickens it is very well developed. The shape of the breast of carcasses of broilers - chickens, hens, turkeys and caesar is rounded. The keel of the sternum does not stand out, except for the carcasses of chickens, turkey poults, caesar, in which it may slightly stand out.

Deposits of subcutaneous fat on the carcasses of chickens and chickens - in the lower abdomen and on the back in the form of an intermittent strip; broilers - chickens - only in the lower abdomen; ducklings, goslings and turkeys - on the chest and stomach; chickens and turkeys - in the abdomen, on the chest and in the form of a continuous strip on the back; ducks and geese cover the Xiu carcass, except for the legs and wings, but in geese they are more significant; guinea fowl - on the stomach and in the form of an intermittent strip on the back.

In terms of post-slaughter quality, carcasses must meet the following requirements: well bled, properly framed, with clean skin free of feathers, down, stumps and hairy feathers, wax, scratches, tears, stains, bruises and intestinal remnants.

In eviscerated carcasses, the mouth and beak are cleaned of food and blood, the legs are free of dirt and calcareous growths. Single hemp and light abrasions are allowed, no more than two skin tears 1 cm long each, but not on the fillet; slight desquamation of the epidermis of the skin.

Muscle tissue is developed satisfactorily, except for broiler chickens, in which it is developed quite satisfactorily. The keel of the sternum can stand out, the pectoral muscles with the crest of the sternum form an angle without depressions on its sides.

Subcutaneous fat deposits are insignificant: in carcasses of chickens, hens, turkeys and turkey poults - in the lower back and abdomen; ducks, ducklings and geese - on the chest and stomach; goslings - on the stomach; guinea fowl and guinea fowl - only on the lower abdomen. With a completely satisfactorily developed muscle tissue, there may be no fat deposits. Carcasses of old roosters with spurs over 1.5 cm, regardless of fatness, are classified in category 2.

On the surface of carcasses of category 2, a small amount of stumps and abrasions are allowed, no more than three skin tears up to 2 cm long each, peeling of the epidermis of the skin, but not drastically worsening the presentation of the carcass.

Poultry carcasses that meet the requirements of category 1 in terms of fatness, and 2 in terms of processing quality, are classified as category 2.

1.2 Heat treatment methods

Cooking. Cooking is the heating of food products in a liquid (water, milk, broth, broth) to a temperature of 100 ° C or in an environment of saturated water vapor. At the same time, they are used on stove or stationary boilers, pots, stewpans. When cooking in boilers with a hermetically sealed lid, the pressure and temperature rise to 110°C.

Cooking in the main way is done when the product is completely immersed in a liquid (when cooking soups, broths, etc.). It is undesirable to cook foods at a rapid boil. This leads to a rapid boiling of the liquid, emulsification of fat and a violation of the shape of the boiled product.

If the boiling is weak, more solutes pass from the products to the liquid. The cooking process is accelerated if the dishes are tightly closed with a lid (the temperature reaches 101--102 ° C).

Steam cooking. This method preserves nutrients and shape in the product. Cooking is carried out in a special steamer cabinet or on the grate of a steamer box, or in small electric steamers. The product is cooked with steam generated by boiling water. This method is necessary for the preparation of diet food.

Admission. This is cooking with a small amount of liquid (300-500 g per 1000 g of product) or its own juice in a sealed container. With this method, a smaller amount of nutrients passes into the broth than when cooking. The decoction obtained after stewing is more often used for making sauces. You can allow products in fat at a temperature of 90-95 ° C.

Frying. Frying is the heating of a product with or without fat to a state in which a crispy crust forms on the surface due to a change in the organic substances contained in the product and the formation of new substances. The process is accompanied by loss of moisture and concentration of other substances.

Fat plays the role of a temperature equalizer between the product and the frying surface of the heating apparatus, improves the taste and increases the calorie content of the product.

1.3 Features of poultry processing

For the processing of poultry, game and hide, large enterprises allocate a special room with a scorched furnace, and small enterprises allocate special jobs. Poultry meat contains: proteins (20-25%), minerals (1%), extractives (0.9-1.2%), fat (4.5-20%). The content of complete proteins in poultry is higher than in beef, the fat is fusible, so the meat is more easily absorbed by the body. A large number of extractive substances determines the special taste qualities of the bird. For the preparation of broths, it is better to use an adult, but not an old bird. From the old bird, the broths are cloudy, non-aromatic. The old bird is used for boiling and stewing, the young one is used for frying. Poultry is usually delivered to catering establishments without a feather in a semi-gutted and gutted form. But with a full cycle and for other reasons, it can come in the form of non-gutted carcasses. According to fatness, it is divided into two categories. The bird arrives chilled and frozen. Game comes more often unplucked, frozen or chilled, according to quality it is divided into birds of I and II grades. Feathered game is divided into steppe, swamp, forest and waterfowl. The steppe includes quail, gray and red partridges; to the marsh - snipes, waders, woodcocks; to the forest - hazel grouse, black grouse, wood grouse, pheasants; to waterfowl - ducks, geese.

The primary processing of poultry consists of thawing, singeing, gutting, washing and preparing semi-finished products.

Defrosting. Frozen bird carcasses are freed from paper, the neck and legs are straightened and placed on tables or racks with their backs down in one row so that the carcasses do not touch each other. Carcasses are thawed at a temperature of 8-15 ° C: geese and turkeys - 8 hours, chickens and ducks - 5-6 hours.

Singeing. The carcasses are dried with a towel or cloth, rubbed with bran or flour so that the hairs take a vertical position and it is easier to singe them. Singe over a non-smoking flame, trying not to damage the skin and not melt the subcutaneous fat.

Evisceration. Before gutting, the bird's head is cut off at the level of the second cervical vertebra, then a longitudinal skin incision is made on the neck from the back, the neck is freed from the skin and it is cut off along the last cervical vertebra so that the skin remains with the carcass. In chickens and chickens, the skin is cut off from half the neck; in turkeys, ducks and geese - from two-thirds, to close the place of the cut of the neck and the goiter. The wings of a bird, except for chickens, are cut off at the elbow joint, the legs - 1-2 cm below the heel joint. After that, a longitudinal incision is made in the abdominal cavity from the end of the sternum (keel) to the anus. Through the hole formed, the stomach, liver, omentum, lungs, kidneys are removed, and the goiter and esophagus are removed through the throat opening. The omentum, lungs, and kidneys are removed from the bird entering the gutted form. After gutting, the anus and areas of pulp soaked in bile are cut out.

Washing. Gutted poultry is washed with running cold water at a temperature not exceeding 15 ° C. It is not recommended to wash butchered carcasses for a long time, as this leads to large losses of nutrients. The washed bird is laid out on baking sheets cut down so that the water drains.

The processing of game is different from the processing of poultry and involves the following operations: thawing, plucking, singeing, gutting and washing. They thaw in the same way as poultry.

Plucking starts from the neck. At the same time, several feathers are captured and quickly pulled out in the direction opposite to natural growth. In order to prevent the skin from being torn during plucking, it is pulled with the fingers of the left hand. The skin protects the game from excessive drying during roasting. After plucking, the carcasses are wiped with a towel and singeed.

When eviscerated, the wings, neck, and paws are cut off. Gutting is best done through an incision in the neck from the back, after removing the goiter and throat. Gutted carcasses are washed well with cold water. In swamp game, the skin is removed from the head and neck, the head is left with the beak, after removing the eyes.

1.4 Assortment of cold poultry dishes

· Chicken Basturma.

· Chicken pate with cherries.

· Moscow Poultry Salad.

Salad Black Chicken.

· Garnet bracelet.

Duck pate in dough.

· Roll of chicken breasts.

· Smoked chicken breasts in sweet and sour sauce.

· Lavash "Caesar" rolls with chicken.

· Snack from the liver.

· Chicken roll.

· Nut paste from a bird.

Foie gras petit four.

Chicken Soufflé with Vegetables.

Chicken galantine with green salad.

1.5 Technology for preparing cold appetizers from poultry

"Chicken Basturma".

· Chicken fillet -- 2 pieces

Salt (preferably coarse sea salt) - 100 g

Sugar - 1 tbsp.

spices to taste

Cooking:

Sprinkle the chicken fillet on all sides with salt mixed with 1 tbsp. l. Sahara. Put in the refrigerator for a day. Sometimes take it out and flip it to the other side.

Dry the chicken fillet and grate with your favorite spices. Wrap in gauze and hang in a draft in the shade. Somewhere in 5-7 days, the basturma will be ready. When serving, cut and garnish with herbs.

Cherries, removing the seeds, pour cognac, marinate for 30 minutes.

Cut the chicken, remove the skin, separate the flesh from the bones. Cut the fillet into wide strips, 1-2 cm thick, pass the rest of the pulp and offal through a meat grinder. Mix the minced pork and chicken, add finely chopped onion, egg yolk, cognac, in which the cherry was marinated, salt and pepper. Cut the zucchini into thin slices. Grease the bottom and walls of the mold with oil, line with slices of zucchini so that the ends hang from the edge of the mold. Put a third of the minced meat in a mold, lay the olives on it, then - a part of the chicken slices, after which - a part of the cherry. Re-pack a third of the mince, chicken slices and cherries, cover with the remaining mince. Place a bay leaf and thyme sprig on top. Cover the mass with the free ends of the zucchini. Boil the mass for a couple of 1 hour. Cool the pate and remove from the mold. When serving, cut the pâté into slices.

Moscow Poultry Salad

Cut the poultry meat into small pieces. Cut the ham into cubes, leaving slices for decoration. Crab meat cut into pieces. Cut the eggs into four pieces. Combine all products with mayonnaise and salt. Put the salad in a salad bowl and decorate with herbs and ham slices.

"Black Chicken Salad"

Boil the chicken fillet, then cool in the broth. Remove the fillet from the broth, dry and cut into small cubes. Rinse prunes, cover with hot water, leave for 30 minutes. Drain the water, finely chop the prunes. Rinse the orange, remove the peel and white fibers, then carefully cut the slices from the membranes. Cut each orange slice into 3 pieces. Finely chop the crab sticks. Chop nuts. In a salad bowl, lay the products in layers in the following order: chicken fillet, part of the nuts, prunes, orange, crab sticks. Pour the salad with mayonnaise. Decorate with a slice of orange, slices of crab sticks, remaining nuts and herbs.

"Garnet bracelet"

Cut the chicken pulp, potatoes, beets and carrots into cubes. Steam the prunes and finely chop. Mix mayonnaise with onions. In the center of a dish lined with lettuce leaves, set a cylindrical shape. Lay potatoes, carrots, chicken, beets, almond flakes and prunes in layers around the form, smearing each layer with mayonnaise. Lubricate the top layer with the remaining mayonnaise and sprinkle with pomegranate seeds. Remove the form from the center before serving.

"Duck pate in dough"

Pass the duck pulp through a meat grinder, add onions and carrots fried in butter, and pass through a meat grinder again. Beat the mass, salt, pepper. Peel the sweet pepper from the seeds, chop into strips. From flour, margarine, sugar, sour cream and one egg, knead the dough. Roll out two strips of 0.5 cm thick from it. Put half of the pate on one strip, then chopped pepper, on top - the remaining pate. Close with a second strip, pinch the edges.

Lubricate the surface of the product with a slightly beaten egg, prick with a fork in several places, decorate with dough figures, bake at 220 ° C until golden brown, refrigerate. When serving, cut the pate in the dough into portions and place on a dish. Garnish with pickled vegetables.

"Chicken Breast Roll"

Separate the bones from the breasts; Boil bones and cartilage for 30-40 minutes in water to obtain a broth; Strain the broth and set aside. Separate the bones from the breasts; Boil bones and cartilage for 30-40 minutes in water to obtain a broth; Strain the broth and set aside. 3. Add salt, garlic, pepper, cold broth and stir until all free moisture is absorbed and the minced meat thickens; Cover the container with minced meat with a lid or cling film and marinate in the refrigerator for 4-6 hours. 4. Divide the minced meat into 2 parts; combine spice mixtures with each other and also divide into 2 parts; Cut the collagen film into 2 rectangles, 40x50cm each; Spread the film on the table, moisten lightly with water using a clean sponge; Pour the first half of the spices evenly onto the film, retreating from the edges by 5 cm. Put half of the minced meat on the spices. 6. Smooth it out with a knife or a spatula (thickness of the minced meat layer is 1.5-2 cm). Close the edges of the minced meat on both sides with a film. Do the same with the second roll. Place the rolls in the forming net. Lay the rolls on the oven grate and -- IMPORTANT!!! - heat them together with the oven slowly, for 1.5-2 hours up to 180 degrees; As soon as the top is beautifully browned, the roll is ready. Remove the rolls, cool and put in the refrigerator until completely cooled for 8-10 hours; From my composition of ingredients, 2 rolls are obtained: 8 cm in diameter and 30 cm long.

"Smoked chicken breasts in sweet and sour sauce."

Lightly beat off the fillet, cut into pieces. cubes, mix with soy sauce, leave for 30 minutes. Then into a beaten egg and into starch, mix. Fry onion strips with garlic, paprika, cubes such as pineapple-2min. Mix starch with water, pineapple juice, pineapple pieces, sugar, ketchup, soy sauce, wine vinegar, bring everything to a boil.

“Rolls of pita bread “Caesar” with chicken.

Preheat the oven to 190°C. Put the chicken breast in a dish or bowl, pour olive oil on both sides. Then sprinkle the chicken with pepper, oregano, salt. Then put the breast on a baking sheet or in a shallow pan and bake in the oven until tender (about 30 minutes). Let cool for about 10 minutes and cut the chicken into slices. Put aside. In a large bowl, mix chopped lettuce, chopped olives, pepperoni pieces and grated parmesan cheese. Add about 3 tablespoons of Caesar dressing to the salad mixture and stir. Put the salad in the middle of the tortilla. Then add the chicken slices and the remaining Caesar sauce on top. Fold the right and left sides of the tortilla together and roll the tortilla like a burrito. Then cut in half and serve. It is similar with pita bread, but the resulting roll is cut into several parts.

"Snack from the liver."

Fry the ham in olive oil with the addition of finely chopped shallots and garlic, spread on a plate. Then fry the liver in the same pan. We add cognac. We flambé. We spread the fried ham with onions in the liver, season with spices, salt, mix and pour cream. Cook over medium heat for about five minutes, slightly mashing the liver with a wooden spatula, but do not turn it into a puree. Let's add pistachios. Line the bottom and walls of the baking tray (preferably with a non-stick coating) with bacon. We spread the mass from the pan, compact. Fold the ends of the bacon inward. Place rosemary and thyme on top.

Cover with foil and put in the oven (200 degrees).

After 40 minutes, remove the foil and keep in the oven until all the liquid has evaporated (about 15 minutes). We take out the tray and cool. Put in the refrigerator for 5-6 hours. Place the cooled roll upside down on a plate. Eat, cut into thin slices, on a piece of black bread.

"Chicken roll"

Cut the chicken in such a way that the meat is carefully separated from the bones. Beat the fillet, salt, pepper and sprinkle with grated cheese. Cut the tomatoes into thin slices and put on the cheese. Next, sprinkle the tomatoes with chopped garlic and parsley. The last layer will be pre-soaked and swollen prunes. To do this, 1 hour before the start of preparing the roll, dried fruits must be placed in warm boiled water. Roll the fillet into a roll and carefully drag it with a nylon cord. Put the roll on a greased baking sheet, pour over vegetable oil and cook in the oven at 200 ° C for 15-20 minutes. When serving, cut the roll into portions.

"Poultry Nut Pate".

Cut the bird into large pieces. Remove fat, if any.

Slice the head of garlic crosswise. We clean the onion and stick a clove into it.

At the bottom of a large saucepan, an onion, a handful of black peppercorns and the bottom half of a head of garlic. Set aside the scattered halves of the cloves for the time being.

On top we put pieces of the carcass of the bird. Pour in wine and place over medium heat. We wait for the wine to boil and cook for about 15 minutes. Add boiling water so that the liquid completely covers the contents of the pan. Salt. Cover loosely with a lid, reduce the heat to a minimum and cook for about another hour. Fifteen minutes before the end, add bay leaf and rosemary. In a separate saucepan, boil water and pour almonds into it. Blanch for a few minutes, then drain in a colander and pour over with cold water. The skin should come off the nut kernel, now it is very easy to peel. We clean. We shift the peeled almonds into a blender, add the remaining garlic, salt, freshly ground black pepper. Grind very carefully. If necessary, you can add a little broth. We take the bird out of the broth. Cool and free from bones. We shift the meat into a deep frying pan or stewpan. Spread almond garlic paste on top. Mix very gently, diluting with strained broth. You should get the consistency of fresh homemade cottage cheese. Warm up over very moderate heat. Sprinkle with thyme leaves. We mix. We shift the resulting pate into a ceramic form and put it in a cool place. After a few hours, you can serve.

Foie gras petit four.

We clean the duck liver (foie gras) from films and ducts, cut into plates, 1 cm thick. Marinate the pieces of foie gras with a mixture of cognac, Galliano liqueur and spices. We wipe the pickled foie gras through a sieve, put it in portioned silicone molds and cook in a combi steamer. Cool the petit four, glaze with Galliano liqueur and chopped pecans. Garnish with foie gras petit fours with honey-brown biscuit and glazed berries.

Chicken Soufflé with Vegetables.

Peel the chicken fillet, pass through a meat grinder, separate the whites from the yolks, beat the whites into a thick foam with the addition of salt. Place prepared minced chicken fillet, onion, cream, white pepper, cornstarch, salt or chicken soup powder in a blender. Beat until smooth. Put the minced chicken in a deep bowl, add diced boiled carrots, boiled green beans, stewed asparagus (actually, any vegetables that you have or you like). Mix gently with beaten egg whites. Cover the baking dish with cling film, lay out the resulting mass, decorate with circles of boiled eggs. Put the mold in a water bath (tray with water) and bake for about an hour at a temperature of 170C degrees. Serve cut into portions.

Chicken galantine with green salad.

To prepare galantine, you need to pass chicken fillet through a meat grinder, add butter, milk, cream, garlic, bread, parsley, salt, pepper. Skip the resulting minced chicken again, then punch in a blender until smooth, add pistachios, put on cling film and wrap. Boil the galantine for 10 minutes, then chop. Put the galantine on a plate. Mix lettuce leaves, season with juice, add orange segments, put on a plate next to the galantine. Sauce for galantine is served separately.

"Roll Hen Ryaba".

Pass the fillet through a meat grinder, add the bun soaked in milk and squeezed out, mix. Enter one egg at a time, raisins, pineapple cut into large pieces, salt and pepper. Shape the minced meat into a roll, place on a greased baking sheet and pour over with melted butter. Bake at 170 C until golden brown. When serving, cut into slices and place the roll on a dish, decorate with herbs, lemon slices and raspberries.

1.6 Organoleptic quality indicators

Organoleptic methods include determining the appearance and color, the condition of the muscles in the section; consistency; smell; transparency and flavor of the broth.

Appearance and color. When examining carcasses, birds pay attention to the beak, oral mucosa, eyeball, carcass surface, subcutaneous internal and adipose tissue and abdominal serous membrane. Considering the beak, note the degree of its gloss, moisture and elasticity. When examining the mucous membrane of the oral cavity, the degree of gloss, color, moisture, the presence of mucus and mold are noted. Determining the condition of the eye and the shape of the eyeball - its bulge. Examining the surface of the carcass, note the skin, its dryness. When examining the serous membrane of the abdominal cavity, its moisture, luster and possible mucus are noted.

The consistency of poultry meat is determined by pressing a finger on the surface of the muscle tissue, observing the rate of alignment of the fossa. The smell is determined in the surface layer of the carcass, abdominal part and in the section in the deep layers. The smell of melted internal fat is determined separately. To determine the smell of the deep layers, the muscles are cut with a knife, and special attention is paid to the parts of the muscle tissue adjacent to the bones. To determine the smell of fat take at least 20g. Internal adipose tissue, crushed with scissors, melted in beakers in a water bath. Stirring the cooled fat with a glass rod, determine its smell. If it is difficult to determine the smell, then a few drops of fat are rubbed on a glass slide or in the palm of your hand.

The condition of the muscles on the cut. The pectoral and hip muscles are cut across the muscle fibers. Then determine the color of muscle tissue in daylight diffused light. Filter paper is applied to the cut surface and the moisture content of the muscle tissue is noted. To determine stickiness, touch the surface of muscle tissue with a finger.

Clarity and flavor. The broth is prepared in advance as follows. Separately from each carcass, 20 g of muscle tissue of the lower leg and thigh are cut with a scalpel to the full depth, minced twice in a meat grinder and mixed thoroughly. To prepare the broth, take 20 g of minced meat, place it in a conical flask with 100 ml of distilled water, heat the minced meat with water and mix in a boiling water bath for 10 minutes. The aroma of meat broth is determined by heating the contents of the flask to 80-85°C. The transparency of the broth, set visually.

1.7 Methods of serving when serving visitors. Implementation timeline

cold appetizer bird

The temperature of their serving is not more than 14 C, some are even served with ice

Terms of implementation no more than 24 hours. Snacks and cold dishes are a means of stimulating the appetite. They are served before the main meal and sometimes between hot dishes. There is not much difference between a cold appetizer and a dish, since, served at the beginning of lunch, they play the role of an appetizer, and in the breakfast or dinner menu they can be the main course. Some appetizers are served hot. Products for them are finely chopped. They differ from hot second courses in their smaller mass, spicier taste and the fact that they are served without a side dish.

Methods of serving when serving visitors.

When serving a visitor according to the a la carte menu in dishes for individual use, soups are served in plates, cups, hot appetizers in cocotte bowls, chillers or portion pans, dessert in bowls, etc. Cold dishes, as a rule, should be served in dishes from which the dish should be transferred on the visitor's snack plate.

Restaurants use three ways to serve snacks and meals:

1) carry-out (French method) - shifting the ordered dish onto the consumer's plate with the help of special devices (Fig. 20);

2) to the table (Russian method) - the arrangement of ordered dishes (several servings in one dish or one serving) on ​​the dining table;

3) the English way - shifting snacks and dishes to consumers' plates on a utility or side table.

Pull-out serving is used for everyday regular service or, for example, at a banquet with a general service. With this service, the following options are available:

1) the waiter portions the food, shifting it from the dish to the visitor's plate; at the same time, he first takes the main product, transfers it to the visitor's plate, then transfers the garnish, places it behind the main product. This is how most hot and cold dishes are served, consisting of portioned pieces of meat, fish and side dishes, as well as stuffed products;

2) the waiter offers the dish to the visitor, who himself transfers it to his plate.

In both cases, the waiter serves on the left. Before serving cold dishes in a run-out, the table is served with a snack plate, and before serving the second hot dishes, with a heated small table plate, which the waiter places on the right side. Sauce dishes are more convenient to shift on the auxiliary table, while the waiter holds the spoon with the recess down, turns the fork upside down.

Characteristics of dishes.

Serving cold dishes and snacks in multi-portion dishes: caviar bowls, salad bowls, gravy boats, cocotte bowls, portioned frying pans when serving, it is recommended to put on a front plate (patty, snack bar or small dining room) in accordance with the diameter of the dishes. When serving dishes, spatulas are used to decompose fish, caviar , pate, salad sets, tongs, table (dessert) spoons and forks Sets for decomposing appetizers are placed in such a way: they rest on the edge of the dish or put it on the side of the dish so that the handles of the sets protrude beyond the edge of the dish.

Before serving cold appetizers, tables are served with snack plates and sets, and when serving crayfish and other snacks - with special table sets.

Chapter 2. Characteristics of the shop

2.1 Cold shop

The cold shop is designed for preparing, portioning and decorating cold dishes and snacks, sweet dishes and cold soups. The workshop premises are located in such a way as to provide communication with the hot workshop, service, distribution, trading floor.

In the cold shop, areas for the preparation of cold and sweet dishes are organized and equipped with refrigerated cabinets, ice generators, table sections with a refrigerated cabinet, table sections with a refrigerated cabinet and a slide, production tables with a built-in bathtub, washing bathtubs, racks, distributing racks and drives for cold shops. To facilitate the work of workers, workplaces are equipped with oil dividers, egg cutters, mixers, vegetable cutters, etc. In the cold shop of high-capacity enterprises, areas are additionally organized for preparing salads from fresh seasonal vegetables and herbs, gastronomic products, portioning and serving cold and sweet dishes.

Workplaces should be located along the technological process. They are equipped with the following modulated table sections: refrigerated tables, refrigerated tables with a container for storing cold food components; industrial tables with a built-in washing bath; tables, cabinets with doors for storing spices, kitchen utensils, inventory, installation and connection to the power supply of auxiliary equipment.

Workplaces should also be equipped with various types of mechanical equipment: a machine for cutting gastronomic products (slicer); machine for cutting boiled vegetables; universal drive with interchangeable mechanisms.

Products are stored in refrigerated medium-temperature and low-temperature cabinets. For the preparation of food ice, ice generators are used, for soft ice cream - freezers. Dishes are portioned using a table scale (capacity 2 kg).

A variety of equipment is used in the cold shop: gastronomic knives (for ham, sausages); cheese, karbovochnye (for figured cutting of vegetables, butter); scrapers for butter, chef's three knives (for cutting raw and boiled vegetables); egg cutters (for cutting eggs into slices or circles); forms for pate (detachable), jelly, cream; trays for aspic dishes; ice cream spoons.

Cutting boards, tools, inventory must be marked.

When enterprises operate on semi-finished products and products of a high degree of readiness, the processes of preparing and decorating hot and cold dishes are carried out in the same room at the sites: heating and bringing to readiness chilled soups, second courses, sauces and side dishes; preparation of simple dishes (milk porridges, egg dishes and cottage cheese products), preparation of hot drinks, salads from seasonal vegetables and herbs; dishes from gastronomic products; portioning and decorating cold and sweet dishes.

2.2 Sanitary and hygienic requirements for the workshop

The cold shop must be located in such a way that it is easy to communicate with the hot shop, with blank shops, with storage facilities for washing tableware. At the same time, the cold shop should be located in a complex with premises associated with the sale of ready meals, with a distribution and sales area. In order to avoid temperature rise in the cold shop, it should be completely fenced off from the hot shop and sales area. To exclude the possibility of an increase in temperature and humidity in the premises, the hot shop and the kitchen should not be placed under the procurement and cold shops, the dining room. If the catering establishment is located in a residential building, then ceilings are designed to prevent the possibility of odors, as well as humid and hot air, entering the upper floors.

In addition, the POP must be equipped with independent ventilation.

It is forbidden to place industrial premises under a shower, bath, toilet, because. if the sewer is clogged, sewage can enter them. The cold shop is designed in the ODI-UM complex with a hot shop and a distribution line. At pre-cooking enterprises, communication with the greenery processing shop is necessary, and when working on raw materials, with the vegetable shop. The temperature in the workshop should not exceed 18 °C. Be sure to have good natural lighting, windows should face the courtyard facade and have a north-western orientation. In the cold shop, production places are allocated for the preparation of cold and sweet dishes, refrigeration and mechanical equipment are provided.

In all industrial premises, the installation of washbasins for washing the hands of personnel is required. When quick service organizations work on semi-finished products of a high degree of readiness using small-sized specialized equipment and disposable utensils, one-room layout is allowed with the allocation of separate working areas. In small enterprises with a complete production cycle, it is allowed to combine hot and cold shops. One of the conditions for uniting workshops is the use of local ventilation devices, modern refrigeration equipment. In pre-preparation enterprises with up to 50 places, it is allowed to combine hot and cold shops with a pre-preparation shop. When organizing a cold shop, it is necessary to take into account its features: the products of the shop after manufacturing and portioning are not subjected to secondary heat treatment, therefore, it is necessary to strictly observe sanitary rules when organizing the production process, and for cooks - the rules of personal hygiene; cold dishes should be produced in such quantities that can be sold in a short time. Salads and vinaigrettes, unseasoned, are stored in refrigerated cabinets at a temperature of 2-6 ° C for no more than 6 hours. Salads and vinaigrettes should be refilled immediately before release; products left over from the previous day are not allowed to be sold: salads, vinaigrettes, jellies, jellies dishes and other especially perishable cold dishes, as well as compotes and drinks of our own production.

The cold shop produces products that are not subjected to heat treatment during the cooking process. Therefore, increased sanitary requirements are imposed on the design of the workshop. In order to avoid secondary contamination of cold dishes with microbes, this workshop must be separated from the procurement workshops, as close as possible to the hot workshop and the distributing one. For the same purpose, workplaces are delimited in the workshop for the preparation of meat, fish, vegetable, sweet dishes and sandwiches, since these dishes are prepared from raw and heat-treated products that have a different sanitary condition.

Of great hygienic importance when planning rooms is their orientation in relation to the cardinal points. In the workshop for the preparation of cold dishes and snacks, confectionery workshops, where cream is prepared and the decoration of cakes and pastries, a northwest orientation and means of protection from insolation are provided. The cold shop produces products that are not subjected to heat treatment during the cooking process. Therefore, increased sanitary requirements are imposed on the design of the workshop. In order to avoid secondary contamination of cold dishes with microbes, this workshop must be separated from the procurement workshops, as close as possible to the hot workshop and the distributing one. For the same purpose, workplaces are delimited in the workshop for the preparation of meat, fish, vegetable, sweet dishes and sandwiches, since these dishes are prepared from raw and heat-treated products that have a different sanitary condition.

2.3 Organization of work in the cold shop

Cold shops are organized at enterprises with a shop structure of production

(in restaurants, canteens, cafes, etc.) At specialized enterprises and small-capacity farms that sell a small assortment of cold snacks that have no shop structure, a separate workplace in a common production room is allocated for preparing cold dishes. Cold shops are designed for preparing, portioning and decorating cold dishes and snacks. The range of cold dishes depends on the type of enterprise, its class. So, in a 1st class restaurant, at least 10 dishes should be included in the assortment of cold dishes daily, and 15 dishes of the highest class. The range of products of the cold shop includes cold appetizers, gastronomic products (meat, fish), cold dishes (boiled, fried, stuffed, aspic, etc.), lactic acid products, as well as cold sweet dishes (jelly, mousses, sambuki, kissels, compotes etc.), cold drinks, cold soups.

The production program of the cold shop is compiled on the basis of the range of dishes sold through the trading floor, culinary shops, as well as sent to buffets and other branches. The cold shop is located, as a rule, in one of the brightest rooms with windows facing north or northwest. When planning the workshop, it is necessary to provide for a convenient connection with the hot workshop, where the heat treatment of the products necessary for the preparation of cold dishes is carried out, as well as with the distribution of washing tableware.

Salads and vinaigrettes, unseasoned, are stored in refrigerated cabinets at a temperature of 2-6 ° C for no more than 6 hours. Salads and vinaigrettes should be refilled immediately before release; products left over from the previous day are not allowed to be sold: salads, vinaigrettes, jellies, jellies dishes and other especially perishable cold dishes, as well as compotes and drinks of our own production. Cold dishes are released after cooling in refrigerated cabinets and should have a temperature of 10-14 ° C, therefore, it is provided in the workshop.

Sufficient number of refrigeration equipment. Given that the cold shop produces products from products that have undergone heat treatment and from products without additional processing, it is necessary to clearly distinguish between the production of dishes from raw and boiled vegetables, from fish and meat. At small enterprises, universal workplaces are organized, where cold dishes are consistently prepared in accordance with the production program, specialized workplaces are organized in large cold shops. The cold shop should be equipped with a sufficient amount of cold equipment.

Cold shop equipment.

For storage of products and finished products, refrigerated cabinets (SHKh-0.4, ShKh-0.8, ShKh-1.2), production tables SOESM-2 with a refrigerated cabinet, SOESM-3 with a refrigerated cabinet, a slide and a container for salad are installed , low temperature ice cream storage and dispensing counter. In restaurants and bars, ice generators are used to produce ice, which is used in the preparation of cocktails and cold drinks. The selection of refrigeration equipment depends on the capacity of the cold shop, the number of products and finished products to be stored. The selection of production tables depends on the number of workers simultaneously working in the workshop, on the basis that the front of work for each employee must be at least 1.5 m. In the cold shops of large canteens, mobile racks are used for short-term storage of dishes before sending them for sale. In restaurants, the cold shop has a dispensing counter. In the cold shops of restaurants and other enterprises with a wide range of cold dishes and snacks, technological lines for the preparation of cold dishes and snacks, sweet dishes and drinks are produced with special tools and devices. Prepared products are stored in sections of a refrigerated slide.

Cold shops are designed for preparing, portioning and decorating cold dishes and snacks. The range of cold dishes depends on the type of enterprise, its class. So, in a 1st class restaurant, at least 10 dishes should be included in the assortment of cold dishes daily, and 15 dishes of the highest class. The range of products of the cold shop includes cold appetizers, gastronomic products (meat, fish), cold dishes (boiled, fried, stuffed, aspic, etc.), lactic acid products, as well as cold sweet dishes (jelly, mousses, sambuki, kissels, compotes etc.), cold drinks, cold soups.

The production program of the cold shop is compiled on the basis of the range of dishes sold through the trading floor, culinary shops, as well as sent to buffets and other branches. When organizing a cold shop, it is necessary to take into account its features: the products of the shop after manufacturing and portioning are not subjected to secondary heat treatment, therefore, it is necessary to strictly observe sanitary rules when organizing the production process, and for cooks - the rules of personal hygiene; cold dishes should be produced in such quantities that can be sold in a short time. Salads and vinaigrettes, unseasoned, are stored in refrigerated cabinets at a temperature of 2-6 ° C for no more than 6 hours. Salads and vinaigrettes should be refilled immediately before release; products left over from the previous day are not allowed to be sold: salads, vinaigrettes, jellies, jellies dishes and other especially perishable cold dishes, as well as compotes and drinks of our own production. production program, specialized jobs are organized in large cold shops. In cold shops, mechanical equipment is used: universal drives P-II, PX-06 with interchangeable mechanisms (for cutting raw, boiled vegetables; for mixing salads and vinaigrettes; for whipping mousses, sambuca, cream, sour cream; for squeezing juices from fruits); machine for cutting boiled vegetables MROV. These machines perform all sorts of operations: cut raw and boiled vegetables, mix salads and vinaigrettes (when they are cooked in large quantities), whip, rub, squeeze juices. In small workshops, these operations are mainly performed manually. In addition, in the workshop with a large assortment of gastronomic products, sandwiches, small-scale mechanization tools are used: a machine for cutting gastronomic products MRGU-370 (for cutting and stacking ham, sausage, cheese in trays); bread slicer MRH; manual oil divider RDM.

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Sausage, ham, salted and fresh tongue, corned beef, piglets, roast pork, veal, lamb, beef (roast beef), poultry and game are used to prepare meat cold appetizers.

Meat products are cut into 2-3 thin pieces per serving, poultry - 2 pieces each (fillet and a piece of leg), and game - 1/2 pc. or also two pieces.

Garnish for meat cold appetizers are cucumbers, fresh and pickled tomatoes, white or red cabbage, pickled vegetables, green salad and chopped jelly. For game, in addition, you can serve pickled fruits and berries. Sauce for meat dishes are horseradish with vinegar or mayonnaise with gherkins, herbs and pickles.

SAUSAGE

Boiled amateur sausage, etc., as well as semi-smoked sausages, peeled, cut into thin pieces and put on a plate. Garnish the sausage with slices of fresh tomatoes and cucumbers or serve the side dish separately. Decorate the dish with sausage with sprigs of greens or salad.

Serve smoked sausages without garnish.

Sausages, the diameter of which is small, cut into as wide pieces as possible.

Sausage 75, side dish 125, greens.

BOILED HAM

Peel the ham, ham or roll from the skin and dried weathered crust, cut into 2 pieces per serving. Garnish ham with two to three types of garnish: chopped jelly, pickled red or white cabbage, gherkins or cucumbers, tomato slices, chopped and dressed lettuce. For decoration, use sprigs of greens, as well as pieces of beautifully cut transparent jelly. Serve horseradish sauce with vinegar separately.

Ham 75, horseradish sauce with vinegar 30, garnish 150, jelly 25, greens.

Roast beef with garnish

Fry the thin edge stripped of films and tendons in beef fat over high heat and fry in the oven. The meat of the finished roast beef should be slightly damp, juicy, pinkish in color. When ready, cool and cut into 2-3 pieces per serving, put on a dish or plate, put a side dish of vegetables, herbs and planed horseradish on the side. Separately serve mayonnaise sauce.

Meat 115, beef fat 2, garnish 150, mayonnaise sauce with gherkins 30, greens.

LAMB, VEAL, PORK Roasted with Garnish

Salt the whole piece of pork, veal or lamb prepared for frying and fry in the oven until tender. Cut chilled meat into 2-3 pieces per serving. Garnish with vegetables, herbs and meat jelly. Drizzle the salad dressing over the garnish. Serve horseradish sauce with vinegar or mayonnaise sauce with gherkins separately in a gravy boat.

Pork 110, veal 110 or lamb 130, mutton or pork fat 2, garnish 150, horseradish sauce with vinegar 30, herbs.

Roasted rabbit

Chop the fried and chilled rabbit with bones in 2-3 pieces per serving, put on a dish and garnish in the same way as the meat platter. The rabbit can be served with mayonnaise sauce with gherkins.

Rabbit 135, table margarine 5, garnish 150, mayonnaise sauce with gherkins 30.

STUFF FROM BY-PRODUCTS

Rinse the processed offal, chop into pieces, pour cold water (2 liters of water per 1 kg of offal), bring to a boil, remove the foam and cook at a low boil, occasionally removing fat. Boil beef offal for 6-8 hours, and pork offal for 3-4 hours. 2 hours before the end of cooking, put the meat trimmings, diaphragm, tripe, sometimes meat of the 2nd category, as well as onions and roots into the cauldron with broth. Add bay leaf, allspice and salt 30-40 minutes before the end of cooking the jelly. Cool the cooked offal, separate the pulp from the bones and chop it finely or pass it through a meat grinder. Combine chopped meat with strained broth, boil for 15-20 minutes, add finely chopped garlic and set aside. Gently mix the slightly thickened jelly, pour into baking sheets or into molds and put in a cold place. Cut the frozen jelly into portions, put on a plate or dish and garnish with pickles or fresh cucumbers, gherkins or parsley and lettuce. Separately, serve horseradish sauce with vinegar or sour cream.

Feet joint, beef legs, lamb, beef ears, pork, lips, skin from pork carcasses and smoked rolls 800, tripe, diaphragm, trimmings 400 or heads of beef, lamb 800 or pork 450, carrots 40, parsley 30, onion 40 , garlic 5, bay leaf 0.2, pepper 0.5.

(For jelly, the norm of products is given by gross weight based on the output of 1 kg of jelly. Offal jelly can be prepared from part of the specified set of offal or from beef, mutton or pork offal alone.)

MEAT STUFF

This jelly is prepared in the same way as from offal, but with gelatin. Soak gelatin in cold water (30-40 minutes), pour into the jelly 10 minutes before the end of cooking, stir thoroughly so that the gelatin does not settle to the bottom of the dish and does not burn, then add finely chopped garlic.

JELLY FROM POULTRY GIT

Giblets of poultry - heads, wings, stomachs, necks - carefully process, pour cold water (2 liters of water per 2 kg of offal) and cook for 2-3 hours. Put the washed liver 1/2 hour before the end of cooking the jelly, and onions, roots and spices - 1 hour before. You can also put 0.5 g of cinnamon and cloves. The rest of the jelly is cooked in the same way as meat.

Poultry giblets 2000, gelatin 15, onions, roots and spices at the same rate as for offal jelly.

LANGUAGE WITH GARNISH

Boil fresh or salted pre-soaked tongues. Put the finished tongues in cold water for a few minutes to make it easier to remove the skin. The skin should be removed starting from the thin end. Place the peeled tongues in the broth in which they were boiled and cool. To cut the tongues should be oblique, starting from the thick end, so that the pieces are wide. Pieces of the tongue, laid on a dish with a fan, garnish with the same garnish as boiled ham.

Serve horseradish sauce with vinegar separately in a gravy boat.

Tongue (without neck) 150, garnish 150, horseradish sauce with vinegar 30, jelly 25, greens.

LANGUAGE FILLER

Cool fresh or lightly salted boiled tongue and cut, depending on the destination, one piece per serving or slices. Decorate pieces of tongue with vegetables, pour meat jelly.

Garnish the jellied tongue with two or three types of garnish and serve it in the same way as the jellied veal.

Tongue (without neck) 100, meat jelly 125, vegetable garnish 150, horseradish sauce with vinegar 30, salad dressing 15, eggs 8, greens.

ASSORTED MEAT

For this dish, you can use boiled ham, sausage, roast lamb, beef (roast beef), roast poultry and game.

It is best to make an assortment of five to six different types of meat products. It is allowed to cook it from the three types of products listed above.

The most common combination of products: beef, veal, ham, hazel grouse or partridge; tongue, pork, sausage, fried chicken. Garnish: green or red cabbage salad, cucumbers, tomatoes, cauliflower, asparagus, green peas, bean pods, pickled berries, apples, etc. Separately serve horseradish sauce with vinegar or mayonnaise sauce with gherkins.

Roast beef, veal, ham 25 each, hazel grouse 1/2 pc., garnish 150, mayonnaise sauce with gherkins 30.

PIG WITH HORSERADISH

Wrap the treated pig in a napkin or parchment paper, tie it with twine, put it in a cauldron, pour cold water over it, add carrots, parsley, onions and salt (8-10 g per 1 liter of water) and bring to a boil, and then cook at the lowest boil within 50-60 minutes. The pig should be cooled in the same broth.

Chilled pig cut lengthwise into two parts, which are then cut across into pieces (1-2 per serving). When serving, put the pig on a dish and garnish with chopped jelly, cucumbers, tomatoes, red cabbage, seasoned green salad, etc. Garnish with pieces of jelly, herbs. Serve the horseradish sauce with sour cream separately for the piglet.

Piglet 135, garnish 150, horseradish sauce with sour cream 40, jelly 25, greens.

PIG JELLY

Boil the piglet, chop it into portions, put them on a baking sheet at a distance of 1-1.5 cm from one another, decorate with boiled egg slices, carrot stars, herbs, etc. Pour the uncured jelly onto the baking sheet so that it covers the 1/3 pieces of piglet. When the jelly hardens, pour half-hardened jelly over each piece of piglet, releasing it from a paper tube.

Serve the jellied pig with the same garnish as the pig with horseradish. Separately serve horseradish sauce with vinegar or horseradish sauce with sour cream.

Piglet 135, meat jelly 125, garnish 150, eggs 10, horseradish sauce with vinegar 40, greens.

Pig Stuffed

Cut the treated pig lengthwise from the head to the end of the body (along the abdomen) and remove the bones. Sew up the belly of the pig along the incision, leaving a small hole in the middle. Through this hole, fill the piglet with minced meat. Spread the stuffing tightly and sew up the hole. Wrap the pig in a napkin, the ends of which are tied, and tie the carcass in several places with twine. Put the carcass and bones of the pig in the cauldron, add water, add aromatic roots and onions and cook at a barely noticeable boil until tender. Cool the pig in the broth, then place belly down on a dish, put a press and refrigerate.

When serving, put one or two pieces of piglet on a dish, garnish with vegetables and chopped jelly, garnish with parsley or lettuce. Separately, serve horseradish sauce with sour cream.

To prepare minced meat, pass pork fat, pig meat, pork or veal together through a meat grinder, and then through a mashing machine. Put the minced meat in a bowl and, stirring with a spatula, gradually add the eggs, then milk. Season the minced meat with salt (12 g per 1 kg of minced meat), pepper (0.5 g per 1 kg of minced meat) and nutmeg (in powder).

Add the pistachios, peeled, fresh lard, cut into small cubes, into the prepared minced meat. You can also put boiled salted tongue, cut into cubes.

In minced meat to improve the taste, you can add wine: cognac or Madeira (20-50 g per 1 kg of minced meat).

Piglet 45, pork or veal 25, pork fat 10, boiled tongue 10, eggs 10, pistachios 8, milk 35, nutmeg 0.5, garnish 150, horseradish sauce with sour cream 40, roots and onions 15, herbs.

Roasted Poultry and Game

Roasted poultry (chicken, turkey, duck and goose) is cut into pieces so that each serving has a piece of brisket and a piece of leg. Chicken ready to be cut in half or quarters.

Fried hazel grouse and partridge cut in half. The fillet of each half can be cut into thin slices. Cut pheasant and black grouse into 1/3 or 1/4 parts per serving.

Garnish the bird with cucumbers, gherkins, pickled grapes, plums, cherries, lingonberries, etc., or fresh apples, tangerines, etc., as well as pickled red cabbage, dressed with salad, etc. Garnish with herbs and pieces of jelly. Separately, you can serve natural mayonnaise sauce or with gherkins.

Chicken or chicken 145, turkey 140, goose 170, duck 150, black grouse or pheasant 1/4 pcs., hazel grouse or partridge 0.5 pcs., beef fat or combined fat 3, side dish 150, mayonnaise sauce 30.

HOT SMOKED GOOSE OR DUCK COLD

Prepare hot-smoked goose or duck, cut into pieces so that each serving has a piece of fillet and a piece of leg.

Serve a side dish with the bird: vegetables, herbs, berry and fruit pickles.

Separately, serve mayonnaise sauce with gherkins.

Smoked goose or duck 100, garnish 150, mayonnaise sauce with gherkins 30.

JELLY FROM MEAT PRODUCTS, POULTRY AND GAME

Pour jelly into the mold with the expectation that it freezes on the walls of the mold with a layer of 1-1.5 cm. Drain the unhardened part of the jelly, and decorate the jelly that has frozen on the walls of the mold with pieces of eggs, boiled vegetables and herbs, fixing the decorations, fill the mold with thinly sliced ​​​​pieces poultry or ham, tongue, veal, etc., filling each layer of jelly products.

Before serving, dip the form with aspic into warm water for a few seconds, shake slightly and put the aspic on a dish or in a vase. Garnish with vegetables and herbs. Drizzle with salad dressing before serving. Separately serve horseradish sauce with vinegar.

Chicken 190, hazel grouse 3/4 pcs., partridge 3/4 pcs., black grouse 1/4 pcs., pheasant 1/4 pcs. or ready-made cold cuts (veal 25, ham 25, tongue 25), jelly 100, eggs 15, carrots 15, cucumbers 25, tomatoes 25, canned peas 15, cauliflower 15, green salad 15, horseradish sauce with vinegar 30, salad dressing 25, greens.

CHICKEN OR CHICKEN UNDER MAYONNAISE

Boil carcasses of dressed chickens or chickens in broth with carrots, parsley, celery, onions at a very low boil. Remove the chickens from the broth, cover with damp gauze, cool, cut into portions, remove the bones (pelvic, chest, costal), leaving them only in the wings. Put chicken pieces on a baking sheet and cover with mayonnaise and jelly sauce using a spoon, knife or spatula.

On pieces of chicken meat, make drawings of green leaves, truffles, carrots, fresh cucumbers, etc., attaching them with jelly. For gloss, cover the pieces of poultry with a thin layer of semi-hardened jelly.

Serve the dish, as well as sturgeon with mayonnaise.

Boiled chickens or chickens 100, garnish 150, mayonnaise sauce 50, salad dressing 15, jelly 15, roots 15, cucumbers 15, truffles 5, herbs.

HOT SMOKED GOOSE OR DUCK WITH NUT SAUCE (SATSIVI)

Remove the pulp from a goose or duck and cut it into thin slices; lettuce celery, green lettuce cut into strips, baked eggplant - into slices; mix everything, season with nut sauce (satsivi) and put in a salad bowl, top with slices of poultry, celery and green salad, sprinkle with dill.

Smoked goose or duck 100, celery 50, green salad 15, eggplant 60, nut sauce (satsivi) 100, dill.

FILLET FILLET JELLY

Grill grouse or partridge, cool, remove the fillet from the bones, clean and trim. Separate a small fillet, cut it slightly obliquely in two or three places with a sharp knife and insert semicircular slices of egg white, tongue or ham 1.5 cm thick into the slots and pour meat jelly. Cover a large game fillet with mayonnaise and jelly sauce. Decorate with a pattern of vegetables, prunes, etc. Top with semi-hardened jelly for gloss with a spoon.

Serve in the same way as sturgeon with mayonnaise, but put a large fillet covered with mayonnaise on a mixture of vegetables, and a small fillet filled with jelly next to it.

Hazel grouse or partridge 0.5 pcs., mayonnaise with jelly 50, jelly 15, garnish of vegetables, prunes and herbs 150, salad dressing 20, eggs 10.

CHICKEN STuffed (GALANTIN)

Cut the prepared chicken (from the back side) along from the neck to the end of the body; carefully separate the meat from the bones along with the skin with a sharp small knife; leave with the meat only the bones of the wings and the bones of the legs, chopped off near the heel joint.

Separate the pulp, peel it and beat it with a chopper into thin layers, spread the skin on a wet napkin, put layers of pulp on it, and minced meat on them. Then wrap the minced meat with skin with meat, sew up the incision on the skin, give the appearance of a whole processed carcass, then wrap the chicken in the same napkin, tie the ends of which, and tie the carcass in several places with twine.

Pour the chicken with chilled broth, cooked from chicken bones with roots, bring to a boil and cook in a container with a lid, at a temperature close to boiling, or with a barely noticeable boil (cook 1 kg chicken for 1-1.5 hours).

Cool the boiled chicken in the broth, then remove, put under a light press and refrigerate.

Prepare minced meat in the same way as for stuffed piglet.

Serve chicken with gherkin mayonnaise sauce.

Chicken 60, pork 30, pork fat 10, eggs 10, pistachios 10, milk 50, garnish 150, gherkin mayonnaise sauce 50, jelly 10, nutmeg, pepper.

DUCK STuffed

Cut the processed young, not very fat duck (from the back side) along from the neck to the end of the body, remove the bones and prepare the carcass, as described in the recipe “Stuffed chicken (galantine)”. After stuffing with minced meat, sew up the skin of the duck, lightly salt, put in a saucepan, add duck bones, pour over beef fat and fry in an oven, often pouring juice so that it browns on all sides. When ready, cool the roasted duck, put a light press on it. After cooling, carefully remove the threads, trim, cut into pieces, garnish with chopped jelly and pickled fruits. Separately, serve mayonnaise sauce with herbs in a gravy boat.

If the duck is served whole, then for gloss it should be smeared with concentrated broth (fume). Decorate a duck laid on a pedestal with vegetable flowers and garnish in the same way as stuffed chicken (galantine). Decorate with jelly figurines.

To prepare minced meat, sauté finely chopped roots and onion with butter until cooked, add diced lard and beef, veal liver and, stirring, fry for 5-6 minutes. To these products, add raw meat (duck, veal, pork), diced, and continue frying for 15-20 minutes (without browning the meat). Pass the prepared products through a meat grinder, and then through a mashing machine. Add raw egg yolks, pepper, powdered nutmeg, wine to the mashed minced meat and mix well. Then put the skinless pistachios into the minced meat, bacon, cut into small cubes. In minced meat, you can add the tip of a boiled salted tongue, also chopped.

Duck 80, beef liver, veal 50, meat 40, lard 25, beef, pork or duck fat 10, carrots 10, onions and parsley 10, wine (cognac or Madeira) 10, pistachios 8, eggs (yolks) 1 pc., fruit 100, jelly 50, mayonnaise 30, nutmeg, pepper.

MUSS STuffed TURKEY

Boil the processed turkey in a salted broth of veal and chicken bones with roots and onions. Remove the finished turkey from the broth, cover with damp gauze, cool and remove the fillet from it. Lay mousse on the breast bone, trim and give the product the appearance of a whole carcass. Garnish with slices of boiled eggs, truffles, etc. Top the carcass with a layer of semi-hardened jelly and cool in the refrigerator.

When serving, put paper papillots on the legs and put the turkey on a dish with a pedestal.

To prepare the mousse, grind the turkey meat on a mashing machine, put the resulting puree into a bowl, set it on finely crushed ice and, gradually beating with a spatula until fluffy, add whipped butter, chilled white sauce (chauffroy), cooked in turkey broth, dissolved jelly and chilled. Season the mousse with salt and spices to taste. For spiciness, the mousse can be seasoned with cayenne pepper.

Turkey 200, carrots 10, parsley, celery 5, jelly 15, truffles 5, eggs 10; for mousse: boiled turkey meat 30, white sauce 10, butter 10, jelly 10, nutmeg 0.2, pepper.

STuffed quails or thrushes (chaufrois)

Singe quails or thrushes, remove the bones in the same way as from a chicken, flatten it (from the back), put the minced meat, give it the appearance of a whole carcass, lightly salt and wrap in parchment paper. Put the carcasses in a saucepan, pour in a little brown broth and bake in an oven for 20 minutes. Cool the finished game, remove the paper and cover with brown sauce (chauffroy). You can decorate with an egg white pattern and pour semi-hardened jelly for gloss.

When serving, put a portion of quail on a dish or plate on a jelly crouton, garnish with dough baskets with a salad of vegetables and fruits. Decorate the dish with herbs or salad. Separately, you can serve mayonnaise sauce.

When serving 8-10 servings on a pedestal of wheat bread, mounted on a round dish, form a nest of beaten butter, place quails in it and decorate with a branch of greenery; put finely chopped salad and baskets with vegetable and fruit salad around the nest.

Prepare minced liver in the same way as for pate, adding raw egg yolks, Madeira, nutmeg, salt and pepper.

Quail 1 piece, poultry liver, veal or beef 45, butter 12, carrot 6, parsley, celery 4, onion 4, eggs (yolks) 4, Madeira wine 5, brown sauce (chauffroy) 30, jelly 50, mayonnaise sauce 20, baskets with vegetable and fruit salad 2 pcs., nutmeg, pepper, herbs.

FILLET OF CHICKEN OR GAME FILLET

Clean the chicken or game fillet from films and tendons and beat it thinly, put the minced meat, shape it into a cutlet, wrap it in oiled paper and put it in the oven. Cool the poached cutlets, trim and cover with brown sauce (chauffroy) and a thin layer of semi-hardened jelly.

Serve stuffed fillet 1-2 pcs. per serving. Garnish may consist of fresh boiled and canned vegetables and herbs. Mayonnaise sauce served separately.

To prepare the minced meat, cut the lard into small pieces and fry with the roots, add the finely chopped liver and fry until tender, then mix with the pulp removed from the bones of the bird and the strippings from the fillet, pass through a meat grinder, season with salt, spices, Madeira and rub on wiping machine.

The fillet can also be prepared in the form of a round cake, an egg, a ball, a leg, on which to make an appropriate decoration. For example: cover the leg with brown sauce (chauffroy), imitating the skin, and fat with the same white sauce, etc.

Chicken 55, hazel grouse, partridge 0.5 pcs., quail 1 pc., pheasant 1/8 pcs., veal or poultry liver 45, lard 30, carrots 4, celery 4, onion 2, wine (Madeira) 5, red sauce 50, garnish 125, mayonnaise sauce 30, nutmeg, pepper, herbs.

HARLEY STRETCHED WITH GAME CHEESE

For fried chilled hazel grouse, cut each fillet with a sharp knife lengthwise into even slices. Spread a layer of game cheese or game mousse on the space formed between the slices, trim so that strips of fried fillet and strips of cheese stand out. For the gloss of the hazel grouse, cover with semi-hardened jelly.

When serving in portions (1/2 pc.), put the hazel grouse on a jelly crouton or lettuce, put a papillot on the leg and garnish with tangerine or dough baskets with fruit salad, decorate with herbs, lettuce and jelly figurines. Separately serve mayonnaise sauce.

If the game is prepared for a banquet, then 5-6 pieces are placed on the dish. whole hazel grouse, cut in half.

Hazel grouse 1/2 pc., Jelly 100, game cheese 30, baskets with fruit salad 100, mayonnaise sauce 25, green salad 5, herbs.

LIVER PATE IN THE FORM OF POULEBYAKI

Roll out the dough into a long strip 0.5 cm thick, put the bacon on it, cut into small cubes, and mince on top, level it, lay the bacon on top and cover with the same strip of dough, cut the edges evenly, decorate the pate with dough figures. Lubricate the top of the product with an egg, diluted milk or water, make punctures to release steam and bake at a temperature of 180-200 °. Cool the finished pate, fill the gaps between the dough and minced meat through the punctures in the upper part of the pate with semi-hardened dark jelly made from bird bones with the addition of gelatin.

Pate should be stored in a cool, dry place. When serving, cut the pate into portions (1-2 pieces).

You can also cook a pate of pork, veal, lamb.

To prepare the dough, sift the flour on the table, collect it in a slide, make a depression in the middle, where to put sour cream, butter, eggs, sugar, salt; then quickly knead the dough, but so that it does not become viscous.

To prepare minced meat, fry the liver, cut into pieces, with a part of the bacon and onions. Pass the finished liver through a meat grinder, separately grind poultry, game or rabbit meat in a meat grinder, add milk or broth and mix thoroughly. Mix the prepared meat with the liver, the remaining lard, cut into small cubes, season with salt and pepper.

Poultry pulp 80, liver 65, bacon 30, onion 15, gelatin 0.5; for the dough: flour 40, butter 15, sugar 5, eggs 10, sour cream 15, milk 10, pepper.

GAME CHEESE

Roasted game meat (hazel grouse, black grouse, pheasant, partridge, etc.) is passed through a meat grinder, and then through a mashing machine. Mix whipped butter and grated cheese with chopped meat, beat and add a strong broth made from poultry bones, or unhardened jelly, Madeira wine, nutmeg, salt and pepper.

Cheese for serving in portions can be prepared in portioned forms, in dough baskets, masked on top with a net of jelly, etc.

Separately, serve mayonnaise sauce in a gravy boat.

Grouse 0.5 pcs. or partridge 1/3 pcs., pheasant 1/4 pcs., Swiss cheese 15, wine 15, nutmeg 0.5, gelatin 0.5, mayonnaise sauce 35, broth 40, wine 10, pepper.