Stern

"Meat Corps de ballet"

500g mixed minced meat
1 large onion
2 large cloves of garlic
2 medium potatoes
1 large carrot
3 tablespoons semolina
some milk
salt, spices, herbs
for the filling, grated cheese and anything at will and possibilities.
Soak the semolina in a small amount of milk, grate all the vegetables on a fine grater, mix with the minced meat, add the swollen semolina, fresh or dry herbs, season to taste. Pass through a blender.
Line the baking dish with baking paper, put half of the minced meat, sprinkle with grated cheese, put the filling on the cheese (I still have a salad with smoked trout) and cover with the second part of the minced meat. Grease with ketchup, pierce in several places with a knife and place in the oven.
Cool to room temperature and chop.

Meat Corps de ballet
Kobeika
Stеrn! Thank you for the Meat Corps de ballet roll! It turned out huge for me, peas and bell peppers went as a filling, but the ketchup was not in the refrigerator (and it was frosty outside !!!), so I smeared it with sour cream. Very - very much everyone liked
ikko4ka
Stеrn, accept thanks! I haven’t tried it yet - just hot! Filling with boiled eggs, fried onions and cheese.

Meat Corps de ballet Meat Corps de ballet
ikko4ka
We tried the corps de ballet, the meat is very tasty (your recipe), the filling is also nyamka. Not enough greenery, it was too lazy to go to the market.
I will do it more than once!
Hope
Asterisk, I was very interested in this recipe. Looks very appetizing !!! I just would like to know at what temperature to bake it and how long to keep it in the oven.
Stern
Nadia baked at T 180 ° for about an hour.

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