| Description | Well, what to say... if you could cook it, you will never regret it. It
is really delicious! |  | | Method | Make a cut like a big pocket on the thin side of veal breast. Put chopped fat on the pan, add finely chopped onion, liver slices and fry very well. Grind liver with onion
in the mincer, mix with buckwheat kasha and chopped egg. Put the filling in the "pocket". Bake in the oven. Cut veal breast in slices and serve with fried potatoes or stewed turnip with greens. Pickles will impart the taste of veal.
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| | Ingredients | | 1 kg veal breast.4 tb butter.300 g liver.1 c crumbly buckwheat kasha.300 g fat.1 ea egg hard boiled.1 ea onion.salt. |
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