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Second-course recipes №: 26
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Second-course recipes №: 26
Meat dishes
Vegetable
Fish dishes
Garnishes
From seafood
Mushroom
Stuffing
Pudding
Egg dishes
Ragout
Ratatouille
Lecso
To cell
Pilaf
Kashi
Beefsteak
Cutlets
Schnitzel
Meatballs
Round steak
Roast beef
Beef Stroganoff
Boiled pork
Stuffed cabbage
Zrazas
Casseroles
Goulash
Roast
Kebab
Croquets
Steak
Omelet
Azu
Meatballs
Shish kebab
Dolma
Lasagna
Chahohbili
Rolls
Fricassee
Quenelles
Meat in French
Paella
Tortilla
Risotto
Musaka
Hominy
Beshbarmak
Fried eggs
Brizole
Steak
Chops
Tobacco chicken
Polenta
Meat roll
Kaurma
Birmingham calf liver
Curds
Sauerkraut-baked womer
Smoked sausage
Bean casserole with curd
Carp stuffed
Sponge nut cake filling
Satsivi bird-2
Rye breadcrumbs pudding with wine
Dry fruit sauce (to potato casseroles, cutlets and porridge)
Puchalka (pea dish)
Tomatoes, aubergines, pumpkin and potatoes
Mince for pies and savoy cabbage kulebyak
Potato loaves
Lamb patties with italian sauce
Mamalyga with milk
Merlusa in russian
Mushrooms baked in sour cream sauce
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