| Description | | Tender poultry meat with golden skin and filling from liver and mushrooms. Poultry was a must on holiday aristocratic dinners and chicken at the end of 19 century. |  | | Method | | Cut lard and ham into strips and fry, add finely chopped onion, flour, sliced fried poultry, ground garlic, pepper, finely chopped greens, broth and cook on average heat. Fry mushrooms, chopped liver and put in the pan with poultry. Add sour cream and salt if necessary. Serve with crumbly rice.
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| | Ingredients | | 500 g fried poultry.150 g lard.150 g ham.2 tb butter.5 ea onion.1 tb flour.2 ea pepper peas.1 ea garlic clove.100 g liver.200 g field mushrooms.2 tb sour cream. |
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