Ingredients
2 thick slices of dry bread
2 tbsp (20 ml) broth
150 g boiled or stewed meat
Сос Bechamel for immediate consumption
Cheese
1 yolk
1 egg
2 tbsp breadcrumbs
frying fat
10 g butter
pepper
salt
Method
Slices scatter broth, then gently dug in the middle ( not drilled). Carved crumb mixed with chopped meat and egg yolks and season to taste with salt and pepper. The mixture is placed in the recess of the slices, then they are joined from the filled countries immersed twice in beaten egg and breadcrumbs (as cutlets) and fry in very hot oil until golden yellow. Prepare bechamel sauce and pour it pafezite, then sprinkle with grated cheese. Serve warm.
Containers:
Difficulty
Average
Tested
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