Bean volovans with mushrooms

1 serving


Cook white beans in water with onions and roots until soft, drain the decoction and pass hot along with the roots and onions through a meat grinder or wipe through a sieve. Add salt, pepper, raw yolk to this mash and mix well. Put two thin wide slices of cooked brisket without skin on a dish or serving frying pan. Put the bean puree in a pastry bag with a metal tube and release the brisket on each slice so as to make the sides from the puree. Fill the resulting "baskets" with minced mushrooms and boiled tongue (ham or fried veal), sprinkle with grated cheese, pour melted butter and bake in the oven until a ruddy crust forms on the surface. To make minced meat, cut fresh mushrooms (white or champignons) and boiled tongue (low-fat ham) into 7-8 mm cubes, fry on melted pork lard, add red meat sauce and boil. Serve the volovans in the same utensils in which they were baked.