- minced meat (pork and beef half-and-half) – 300 gr.
- chicken egg – 2 PCs.
- a loaf of white 100 gr.
- wild garlic – 1 small bunch
- melted butter – 80 gr.
- butter – 80 gr.
- flour – 1 tbsp (no slides)
- cream 10% – 100 ml. + 50 ml.
- white pepper – ½ tsp
- black pepper – ½ tsp
- nutmeg – ½ tsp
Baton free from crusts, finely torn, soaked in 50 ml of cream.
Wild garlic cut not too finely.
Season the mince with salt, pepper black pepper, add the soaked bread, mix thoroughly.
In skillet, heat ghee.
Put the garlic, fry on medium heat until soft.
Then drive egg, stir, add salt and cook until the omelet thickens.
To cool down a bit.
Stuffing mash into a pellet in the center of each to put the stuffing.
Form elongated meatballs.
In skillet, heat butter, add tbsp flour, fry, stirring, until the flour becomes slightly brownish.
Add remaining cream, white pepper, nutmeg, a little salt and cook over low heat until thick – about 5 minutes.
Zrazy put in a saucepan.
Pour sauce and simmer on the stove or in the oven until cooked – about 15 minutes.
Serve with any side dish – I had stir-fried jungle fern.