Forcemeats

1 serving


Mince (fillings) for pies and pies, kulebyak, rolls and other products are prepared from meat, fish, vegetables and other products. Minced meat should be cooked on the day they are used, in small quantities, as needed; in case of short-term storage, cool immediately without freezing. Minced meat should be tasty and juicy. This depends not only on the choice of products, but also on the way they are prepared. So, meat and fish are tastier in fried form than in boiled. Overcooked and underfilled onions taste unpleasant, and onions toasted to a golden color have a strong and pleasant aroma. The raw flour added to the minced meat makes it tasteless, and the flour, pre-toasted in fat, gives the minced meat a pleasing taste reminiscent of that of hot nuts. Wheat flour specified in the recipes is used to prepare a thick white sauce, which is used to season minced meat. Sauce is prepared on broth obtained during cooking or stewing of meat, offal, fish, mushrooms, etc. , from which minced meat is prepared. For 1 kg of minced meat, 100 g of sauce is used.