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Second-course recipes №: 94
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Second-course recipes №: 94
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
Horned cod cutlets
Liver filling
Cod bodice with herring (2nd option)
Hare pate (terrine cle lievre)
Bukhara pilaf with raisins
Fried kidneys
Nut stuffing for horns
Filling meatballs
Potato dumplings
Flounder fillet or other non-bony fish (serves 4)
Navy pasta
Lamb braised with prunes
Aubergine mash
Leiden mixture
Fresh mushroom stew with sour cream
Cabbage rolls with potatoes
Cranberry carapace
White cabbage, braised
Millet porridge with pumpkin
Aphelion
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