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Second-course recipes №: 29
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Second-course recipes №: 29
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
Beefsteak in english
Shrimps fried with green salad stems
Pork ham roast
Sailor-style spaghetti
Zucchini caviar (serves 4)
Musaka made of potatoes with vegetables in romanian
Savoury eggplant
Eggplant or zucchini stuffed with pork
Fried potatoes (fries)
Minced collops
Manchester white cabbage
Foil-baked potatoes with lard
Porridge with liver and eggs
Fried courgettes
Fish salt (flounder, halibut) in white wine with tarragon (sole ai vin blanc)
Poured from fried pork
Saber fish braised with vegetables
Four-color cold pudding made of semolina
Mackerel fricasse
Vermicelli mackerel
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