The topic of the lesson is cooking. Telnoye from fish. What a marvelous dish? Fish stew with a complex side dish

I found quite a lot of recipes for cooking calf from various types of fish, but in Kamchatka this dish has its own special difference. This recipe with photos step by step will show you all the features. Telnoye from fish in Kamchatka - this is a large cutlet of red fish, stuffed with mashed potatoes. And it's very, very tasty! To prepare fish from fish, you can take any salmon fish: chinook salmon, chum salmon, pink salmon, salmon. Today we will prepare sockeye salmon salmon.

Step-by-step preparation

First you need to cut the fish, gut it, clean the scales, remove the fins, spine and small bones. You don’t have to remove the skin of sockeye salmon. It won’t hurt at all in minced meat. Cut the finished fillet into small pieces and skip them. Together with the fish, put the garlic and onions into the meat grinder.

Add beaten eggs, two tablespoons of flour, ½ cup of water, salt to the minced fish and knead the minced meat thoroughly with your hands. Then we will beat it for 15 minutes. To do this, the minced meat needs to be raised above the bowl where you kneaded it or above the cutting board, 30 centimeters, and. During beating, the minced fish sets, becomes dense and tender at the same time, and the finished dish will be elastic and juicy.

For the filling, take a few potatoes, peel them, wash them and boil them in salted water. Using a potato masher, blender or other kitchen utensil, mash the potatoes and while they are hot, add a piece of butter to it. You can add fried in butter and finely chopped greens.

Just don't add milk or cream, otherwise the filling will be too runny.

The potato filling needs to cool a little, and you can begin to form the body.

With wet hands, so that the fish does not stick, we take the minced fish, distribute it evenly across the palm, and put the potato filling in the middle. We take a lump of mashed potatoes the size of a chicken egg, then cover the potatoes with minced meat, seal the edges, shape it into a kind of shape, and send it to a frying pan with heated vegetable oil, where we will fry it over medium heat on both sides until golden brown.

If desired, these cutlets can be steamed before frying, but if you fry them properly, this is not necessary.

It is best to serve the dish hot with a side of fresh or pickled vegetables. You don’t have to serve it directly as a side dish, since it combines both a side dish and a main dish.. The sauce is another matter. This dish goes well with, which I recommend preparing in advance so that it has time to brew. Bon appetit!

Ingredients

Sockeye salmon – 1 kilogram (or 800 grams of fillet);
Onions – 2 pieces (medium);
Garlic – 4 cloves;
Chicken eggs – 2 pieces;
Wheat flour – 2 tablespoons;
Water – ½ cup;
Salt to taste.

For filling

Potatoes – 4 pieces;
Butter – 30 grams;
Salt to taste.

Lovers of fish dishes will be able to diversify their menu with a dish of old Russian cuisine that has been preserved from ancient times - a dish known since the reign of Ivan the Terrible. Today, culinary specialists prepare meat from fish in the form of zraz of an unusual shape, reminiscent of a crescent. However, the ancient recipe for this dish was very different from its modern version, and during its history it has undergone significant metamorphoses.

In Rus' during the early Middle Ages, the range of fish dishes was quite diverse. Not meat, but fish was the main product for Russian menu dishes. One of these dishes is teloe. Historical sources indicate that fish stew is a dish that was served as one of the main dishes at the festive table in Rus'. Moreover, initially it was considered exclusively a fish dish.

The origin of the term “body” itself has several versions.

The most popular are two of them:

During the days of fasting, Orthodox monks were allowed to eat wine, bread, symbolizing the blood and body of Christ, as well as fish, that is, “corporeal.”
To prepare the dish, fish fillet or minced fish, in other words the body, is used.

Comprehensive information about the interpretation of the term “corporeal” is provided by the “Dictionary of Cook, Henchman, Candidate and Distiller” (1795–1797). It says that to prepare this dish you will need to purchase pike and pike perch. According to the cooking technology, you must first remove the skin and bones, in other words fillet the fish. Then the resulting fish fillet had to be “beaten with the butt of a knife.” In this case, the fillet was periodically moistened with a special compound for fastening. To obtain this composition, flour was diluted with water to a liquid state. Then the filleted fish meat prepared in this way was tightly tied with a damp cloth and boiled in boiling water, after which it was fried in oil. Another option - boiled cauliflower was crushed with the addition of various spices and onions and used as a filling for baking or stuffing. Based on this description, the second version of the origin of the term “body” seems more likely.

In the memoirs of foreign diplomats and travelers of that time, there is often information about skilled chefs who were able to cook fish meat so that its taste resembled the meat of chickens, geese, lambs, ducklings and other animals. Moreover, the dish was given the appearance of these animals. It looked beautiful and festive.

There were recipes for preparing fish from fish for everyday use. For example, vegetable pancakes, when minced fish, beaten by hand in a mortar, was simply baked into a flat cake.

It is curious that there were no analogues of this dish in the world cuisine of those times. Stuffed fish only superficially resembled the whole fish, but had significant differences in recipe, structure and density. However, under the influence of European cuisine, the dish gradually changed. For example, a recipe for body pie appears. It uses minced meat from two different fish, one of which is wrapped around the other. The recipe for this dish was published in the book “The Lenten Cook or Preparing Various Lenten Dishes.” The publication dates from 1796.

Later, under the influence of French national cuisine, the vegetable is already used to prepare small French pates - dough forms stuffed with minced meat. The dish becomes more sophisticated. After all, according to Russian tradition, it was customary to serve the dish on the table monolithically: a whole fish, a duck, a pig. And finely chopped dishes are a tribute to new fashion trends.

Beginning in the twentieth century, the term “body” gradually began to disappear from use. The recipe has been transformed into a modern version of crescent-shaped fish cutlets with filling inside. Although back in the first half of the twentieth century, a prerequisite for proper preparation of beef was the combination of minced meat with pieces of fish, but the shape of the dish was not of fundamental importance.

Ideas for beautiful presentation of dishes

In ancient times, fish stew was considered a festive dish. It was served in the form of various animals to the table of the royal family, and was treated to ambassadors and eminent people. It not only tasted delicious, but also looked very elegant and appetizing.

Fish meat, prepared in its modern interpretation, can still occupy its rightful place on the holiday table today. For a beautiful presentation you will need a dish, fresh herbs, various vegetables that can be used both fresh and pickled. You can use olives, capers, and lemon slices as decoration.

For everyday use, the finished dish is sprinkled with finely chopped fresh herbs. You can serve it with or without a side dish, but always with sauce.

What sauces and side dishes should you serve fish with?

In the book “Practical Fundamentals of Culinary Art,” published in 1912, Pelageya Aleksandrova-Ignatieva recommends supplementing fish with green peas or potatoes as a side dish. As for sauces for this dish, Alexandrova-Ignatieva suggests serving white or tomato sauce.

The modern version of this dish also goes well with most vegetables in any form. But, since today fish is prepared with various fillings, this should be taken into account when choosing a side dish. For example, if the cooked fish contains potato filling, then you should not serve potatoes as a side dish. In this case, fresh or pickled vegetables are recommended.

But you need to serve the sauce with this dish. Moreover, it is advisable to prepare it in advance so that it has time to brew. In addition to traditional white and tomato sauces, tomato sauce with vegetables, white hot sauce, and onion sauce are recommended. When cold, it will perfectly complement tartar sauce.

Technology for preparing fish stew with mushrooms

Today, culinary experts prepare the ancient Russian dish in the form of zraz with all kinds of fillings, the most popular of which is mushroom filling.

For minced meat you will need:

pollock fillet (any other fish with a white body will do) – 450 g;
white bread – 60 g;
cream 33% fat - 120 ml;
butter – 30 g;
chicken egg – 3 pcs.;
breadcrumbs – 60 g;
salt and spices - to taste;
vegetable oil for frying – 40 g.

For the filling you will need:

onion – 1 pc.;
fresh champignon mushrooms – 120 g;
one boiled chicken egg;
dill - several sprigs;
salt and ground pepper - to taste;
vegetable oil – 25 g.

Step-by-step instruction:

The fish is filleted - the bones are removed and the skin is removed. You can buy ready-made fillets. In this case, it should be defrosted first.
Cut the prepared fillet into pieces.
Pass the fish through a meat grinder.
The bread crumb is soaked in cream.
Squeeze out excess liquid from bread.
Combine the bread crumb with the minced meat.
Salt and pepper to taste.
The mixture is thoroughly mixed.
The resulting mixture is passed through a meat grinder again.
Add softened butter to the minced meat.
Knead until the minced meat separates well from the walls of the dish.
Onions and mushrooms are cut into cubes and fried in a frying pan with the addition of vegetable oil.
Chop the greens and chop the peeled boiled egg and combine them with the cooled mushrooms.
Salt the filling, add pepper to taste and mix gently.
On a moistened or greased surface with vegetable oil, with wet hands, form cakes of the same size from the prepared minced meat, about 1 cm thick.
The finished filling is placed on each flatbread.
Pinch the edges of the cakes and give each of them a crescent shape.
Lezon is prepared from two eggs - beat the eggs with a pinch of salt.
The formed zrazy is dipped in lezon, breaded in breadcrumbs and fried in a frying pan for 5–7 minutes.
Bake in an oven preheated to 170 C for 5 minutes.

You can serve this fish dish with mushrooms separately, garnishing it with herbs, a slice of lemon and pouring melted butter with sour cream or white sauce. It can also be served with a side dish. In this case, the ideal option would be boiled potatoes, canned green peas, fried cauliflower or broccoli.

Cooking according to the Old Slavonic recipe

It cannot be said that this recipe exactly corresponds to the one used by cooks during the existence of Kievan Rus, but the ingredients, as well as the method and sequence of preparation, remained original.

You will need:

fresh pike perch – 1.2–1.4 kg;
ham – 0.5 kg;
butter – 0.1 kg;
salt, pepper and spices - to taste.

Step-by-step instruction:

Pike perch is filleted - separated from bones and skin.
The pulp is ground in a meat grinder. You can use a blender for this purpose.
Divide the minced meat into two equal parts.
Finely chopped ham and 1/4 of the minced meat are fried in a frying pan in boiling oil.
Balls are formed from 1/4 of the minced meat and also fried in oil in a frying pan.
The remaining minced meat is used to form a rectangular cake.
Fried balls and minced meat with ham are placed on the formed flatbread.
Pinch the edges of the cake and form a sausage.
Place the sausage on a napkin and tie it with thread.
Cook in boiling salted water for 30 minutes.
Remove from the water and allow to cool.
Remove from the napkin.
Place on a baking sheet and bake in the oven at 180 C until golden brown.

The dish is served hot with vegetables, a side dish of potatoes and white, tomato or onion sauce.

From minced fish

With the modern pace of life, there is not always time left to prepare a complex dish. But you can also prepare fish stew using ready-made minced fish. For example, very juicy Jewish fish cutlets.

You will need:

minced fish – 900 g;
chicken egg – 2 pcs.;
onions – 7 pcs.;
carrots – 1–2 pcs.;
breadcrumbs – 70 g;
vegetable oil – 45 g;
salt, pepper and other spices - to taste.

Step-by-step instruction:

The minced meat is defrosted.
Chopped carrots and onions are sautéed in vegetable oil.
Add raw eggs, chilled vegetables, breadcrumbs, salt and pepper to taste to the minced meat.
Mix thoroughly until a homogeneous mass is obtained.
Form cutlets of any shape. It is recommended to first moisten your hands or lubricate them with vegetable oil.
Fry in a frying pan in vegetable oil until a crispy crust forms.
Place in a cauldron and simmer for 20–30 minutes or bake in the oven at 180 C for 15–20 minutes.
The dish is served hot with boiled rice and butter. Boiled potatoes are also suitable as a side dish. The combination with any vegetables is appropriate.

Fish telnoe is truly a very tasty and healthy dish of ancient Russian cuisine with a centuries-old history. His recipe, although significantly modified, still reached our contemporaries. Today, its analogues are found in the cuisines of different nations, but at the time of its origin, fish stew was a unique dish in world cuisine.

Introduction

The goals of completing the course work are to deepen, generalize, systematize and consolidate the acquired knowledge in theoretical training lessons in the professional module “Organization of the cooking process and preparation of complex hot culinary products”; develop creativity, independence, organization, use reference and regulatory documentation; additional literature.

Also study the recipe for the “Fish Vegetable” dish and calculate its calorie content.

Fish is a real storehouse of various minerals: iron and phosphorus, calcium and magnesium, zinc and selenium, which, together with vitamins, ensure the normal functioning of the entire body.

The high nutritional value and taste of fish have determined its great importance in our diet.

Fish dishes are widely used in the everyday diet, in children's and dietary nutrition. Fish is a valuable food product. In terms of its taste and nutritional qualities, it competes with the best varieties of meat.

All these qualities of fish have long attracted the attention of nutritionists. It is recommended, for example, for problems with the stomach and thyroid gland, obesity and cardiovascular diseases.

Fish goes well with various types of culinary dishes; it can be eaten cold or hot, and goes well with various side dishes. The tenderness, softness of fish, the sharpness of taste and aromatic sensations, the abundance of seasonings and spices, herbs, aromatic herbs, sauces - all this contributes to the preparation of a wide range of delicious fish dishes.

body fish recipe processing

The objective of my course work is to study the technology of cooking and nutritional value.

This dish is also prepared in restaurants, cafes, and snack bars.

Technological part

Characteristics and assortment of the dish "Telnoye from fish"

Many ancient Russian fish dishes are completely forgotten. The body has now become such a culinary mystery. Ask an experienced chef what a teloe is, and he will say that these are ordinary fish zrazy, but made in the shape of a crescent.

However, in handwritten monuments of the 16th century. There are, for example, the following dishes: “Telnaya crucian carp”, “Telnaya kulebyaka”, etc. Ancient cookbooks allow us to establish what the body was. Here is one of the descriptions of the body: “Take pike perch, pike, grayling, omul, whitefish or some other fish that would have a white body; remove the skin, select bones and crushes in a wooden cup, until the body is killed well, and will lag behind cups." And here is another recipe: “Pick a pike or pike perch from the bones, beat it with the butt of a knife; stir the flour in water and moisten it while churning to bind it together. Put the churned body in a moistened napkin, tie it and boil it in water. When ready, chop it up. finely, with the addition of boiled onions and peppers, use it as a filling (for kulebyak). Thus, the original meaning of the word "teloe" is minced fish. It was used as a filling for pies, pies, stuffed fish, and a number of dishes were made from it, which were often called telny.

In the 20th century this name has already been assigned to only one product - fish zrazy fried in fat.

And, in general, this is convincingly confirmed by earlier mentions of him. And there is a lot of information about this amazing dish, both in Russian books and in the memoirs of foreign medieval diplomats and travelers. Here are just a few of them. Pavel Aleppo reports that, due to the abundance of fish in Rus', the Muscovites prepared various fish dishes, such as “they select all the bones from the fish, beat it in mortars until it becomes like dough, then stuff it with onions and saffron in abundance, put it in wooden shapes in the shape of lambs and geese and fried in vegetable oil on very deep, like wells, baking sheets, so that it is fried through and through, served and cut like pieces of fat tail. Its taste is excellent: whoever doesn’t know, will mistake it for real lamb meat "Even in " Paintings of royal food" (1610-1613) it is noted: "And fish food is served: steamed herring, white fish backs, cows, piglets, ducks, saffron, black fish soup, sturgeon, etc." Here they are - lean "geese, piglets" (you see, at the beginning - "fish food is served").

And indeed, pay attention: all these “corporeal” animals were served even on days of fasting (which can be traced, say, from the “Domostroy”, “Painting of the Royal Dishes” of 1610-13). Here is from the text “Advice for the whole year, what to serve at the table” (included as the 64th chapter in later versions of “Domostroy”): “In Filippov Lent, the following are served at the table: steamed herrings and fresh frozen ones, steamed bream, whitefish backs, salmon backs, nelma backs, salmon backs, steam sterlet, whitefish, steam lodoga, jellied fish, loaves and piglets, ducklings..."

Telnoye from fish. What kind of strange product is this? Have you ever heard such an unusual name? It turns out that this is a dish, and even a very edible one. Let me explain. These are fish designs in the shape of a month. But form now has almost no meaning. Previously, the body was considered minced fish, later - everything that was stuffed with fish, but now it is fish zrazy.

General concepts of cooking fish

There are quite a few options for preparing this fabulous dish, but we provide a general recipe that every housewife can remake, as they say, “for herself.”

For one serving you will need:

Cooking method

The fish body should be tender. To do this, you need to prepare an airy filling.

1). Boil the mushrooms and drain in a colander. If you decide to take salted mushrooms, you need to rinse them. Cut into medium sized pieces.

2). Boil an egg and chop finely.

3). Peel the onion, slice thinly and fry.

4). Add mushrooms to the fry and keep on fire, stirring, for up to five minutes.

5). Finely chop the greens.

6). Add to the frying along with the egg, salt and pepper. Stir.

The filling is ready. Now let's move on directly to the minced fish. For this:

1). Wash the fillet, cut into pieces and grind.

2). Add two tbsp to the minced meat. spoons of flour and one egg, salt and pepper. Instead of flour and eggs, you can add bread previously soaked in milk.

3). Knead and grind again.

4). Make flat cakes from the minced meat, make a hole in the center and put the filling there.

5). Bend the flatbread as if you were making dumplings, pinch the edges.

It is convenient to fasten the fish body using a napkin soaked in water.

6). Beat the egg and brush the cutlets.

7). Roll in breading and fry in a deep saucepan or frying pan on each side for about five minutes.

For those who like drier food, we suggest modernizing this recipe. Fish meat can be baked in the oven for about twenty minutes.

Place the finished dish on a plate, put a piece of butter, sprinkle with chopped herbs. It is served as a side dish with potatoes in any form, legumes, pasta or vegetables. Now we know how to cook a regular fish stew. The technological map is quite simple, so any housewife can pamper herself or her family with this wonderful masterpiece.

"Whole body"

A very tasty and original dish, both for holidays and for everyday eating.

Ingredients:

Fish: 0.5 kg.
Flour: 2 tbsp. spoons.
Half an onion.
Half a parsley root.
A few bay leaves.
Black peppercorns.
Half a teaspoon of anise or fennel (seeds).
Three teaspoons of salt.
One and a half liters of water.

Prepare the fish, separate from the bones and roll tightly. Dip in flour, place in a napkin and tie the edges with thread. Boil water with spices and put a napkin in it for fifteen minutes. Here is the finished fish. You can see the photo below.

Baked body:

Fish - 1 kg.
Onion - 1 pc.
Parsley.
Dill greens.
Egg - 1 piece.
Cream - 1 tbsp. spoon.
Butter - 50 g.
Sour cream 250 g.
Lemon zest - 1 tbsp. spoon.
Salt pepper.
Lemon juice 2 tbsp. spoons.

1). Make minced fish.

2). Peel the onion, chop finely.

3). Finely chop the greens.

4). Beat the egg with a whisk. Add cream to the resulting mass, add salt and pepper and mix thoroughly.

5). Combine with minced meat and leave to stand.

7). Form the minced meat into balls and place in a container greased with melted butter.

8). Place the container in another container with water, and then in the oven for ten minutes.

9). Mix sour cream, salt, pepper, zest and lemon juice and pour into the dish.

10). Bake for another ten minutes.

For those who suffer from stomach diseases, or those who do not eat fried foods, there is another recipe. Fish meat is boiled in salted water with the addition of sunflower oil.

Telnoe according to the Old Slavonic recipe

We remade the old recipe in a new way, but the ingredients and cooking steps remained original.

Ingredients:

1-1.5 kilograms of fresh pike perch;
0.5 kilograms of ham;
100 g butter.

Preparation:

Separate pike perch from bones and skin. Grind the pulp in a meat grinder or blender. Divide the minced meat into two halves. Chop the ham and fry with a quarter of the minced meat. Roll the second quarter of the minced meat into balls and fry. Roll out the remaining minced meat into a flat cake, put balls and ham filling on it. Place on a napkin and tie with thread. Place in water and cook in boiling water for half an hour. Then take it out and let it cool. Unfold the napkin and take it out. Place in a greased frying pan and place in the oven until golden brown.

Fish meat according to the Old Slavonic recipe is ready.

State educational institution of primary vocational education

"Vocational School No. 1"

Methodological development of an open lesson

for industrial training in the profession of “Cook”

Topic: Preparation and presentation of fish dishes

The methodological development has been compiled

in accordance with the curriculum

Amandosova L.U.

Baikonur, 2011

Lesson topic: Preparation and presentation of fish dishes

Lesson objectives:

Educational:

Educational:involve in active activities, promote the acquisition of necessary skills and abilities of independent work

Developmental:improve skills in working with sources of knowledge; improve analytical skills, develop the culture of labor movements

Interdisciplinary connections:

Cooking;

Equipment for public catering establishments;

Commodity research of food products;

Organization of production of public catering enterprises.

Methodological goal: Methodology for developing student independence through the use of technological map documents. Story, demonstration, independent work, group work

Equipment:

laboratory office equipment - electric stove with oven; electric meat grinder;

dishes: 1-1.5 liter saucepan, medium-sized frying pan, plate for main courses;

tools and equipment: spatula, kitchen knife, oven mitts;

raw materials - products according to the collection of recipes for dishes;

written instruction documents - technological maps, technological diagrams;

handout – a collection of dish recipes.

Visual aids – posters:

Technological scheme of fish processing

Technological diagram of fish body

Presentation “Televo from fish”

Comprehensive methodological support for the lesson: interactive whiteboard, laptop. Slides, collection of recipes, calculators.

During the classes

1. Organizational moment (1-2 minutes.)

Mutual greetings, marking those absent and finding out the reasons, checking the availability of work clothes and notes.

2. Introductory briefing (15 minutes.)

2.1. Communicate the topic and objectives of the lesson.

2.2. Repetition of covered material.

Lesson topic:Preparation and presentation of fish dishes

The purpose of the lesson:to teach how to apply the acquired knowledge in practice, to teach how to prepare and prepare dishes from fish cutlet mass from fish

Questions on covered topics:

What nutrients are contained in fish?

What are the methods for defrosting frozen fish?

How to process scaly fish for plating?

How to process medium-sized fish?

List the types of breadings.

What semi-finished products from fish cutlet mass do you know?

How to form cutlets?

How to prepare cutlet mass?

Today Izyumnikova Lyubov prepared her presentation on the topics “Semi-finished products from fish cutlet mass”, we’ll see.

Speech by Izyumnikov L

Tell us, what kind of fish is best to use for cutlet mass?

For the cutlet mass, small-boned scaly and scaleless fish with a bony skeleton, as well as marine cartilaginous fish, are used. The mass is prepared from cod, pike, pike perch, sea bass and other types of fish, as well as from frozen fillets.

Cutlets, meatballs, meatballs, rolls, teloe, zrazy, and meatballs are formed from the fish cutlet mass.

Semi-finished products are products that have undergone partial culinary processing, but have not yet been brought to culinary readiness and are unsuitable for consumption.

3. Explanation of the new topic of industrial training:

3.1 Updating of reference knowledge

Training on TB in the workplace;

Organization of work in the fish workshop;

Personal hygiene of the cook.

Who will tell the cook's personal hygiene?

What requirements must be observed in a fish shop?

How should you work with an electric meat grinder?

Electric stove safety instructions.

What equipment do you know in a fish shop?

What equipment do you know for a fish shop?

What is the marking of the fish shop?

And today we will prepare a vegetable

Telnoye is a crescent-shaped zrazy made from a fish cutlet mass, which in Russian cuisine was called telnoye.

First, prepare the fish cutlet mass

Routing

Name of the dish Telnoe from fish

Recipe No. 514

Brief description of the technological process

To prepare the cutlet mass, scaly and scaleless fish with a bony skeleton, low-boned low-fat fish, marine cartilaginous fish and other types of fish that do not have a sharp specific odor are used. Pike perch, cod, sea bass, and pike are processed into fillets without skin and bones, cut into pieces, and passed through a meat grinder. For wheat bread of at least first grade, the crusts are cut off and the bread is soaked in water or milk. Combine the chopped fillet and soaked bread, add salt and ground pepper, mix and pass through the meat grinder again, knead by hand (knead).

To make the mass better shaped, raw eggs are added for viscosity; to reduce the viscosity, chopped boiled fish (1/3 of the raw fish pulp norm) is added to the cutlet mass made from lean fish.

Due to the presence of bread, moisture is retained in the cutlet mass, which helps soften the connective tissue. Bread gives products a juicy, porous, fluffy consistency. Products for preparing cutlet mass are used chilled, since cutlet mass is perishable and microorganisms begin to develop in it very quickly. The prepared cutlet mass is cooled and cut into semi-finished products.

The cutlet mass is placed on moistened gauze in the shape of a flat cake, and minced meat is placed in the middle. Fold the flatbread in half, shape it into a crescent using gauze, moisten it in lezone, and bread it in breadcrumbs. Deep-fry for 3-4 minutes until a crispy crust forms, remove with a slotted spoon and transfer to a colander to drain the fat. The body is placed in a frying pan, placed in an oven preheated to 250 C, and kept there for 4-5 minutes until small air bubbles appear on the surface.

Sold in 2 pieces. per serving with fried potatoes, green peas, seasoned with butter or milk sauce, or with a complex side dish, pour over melted margarine, sprinkle with chopped herbs. Tomato sauce is served separately in a gravy boat.