Peppers are washed, gutted and salted. Everything for the filling is kneaded and under cover and 1/3 cup water stew on low heat about 10 minutes. When minced meat turns white and becomes a fine crumb, the court shall withdraw and leave for 10 minutes. Fill each pepper and seal with tomato cap or flour. Arranged in a deep saucepan, sprinkle with paprika and pour 5 tbsp sunflower oil, pressed with a plate, pour 4 cups water and cook 2 level under the lid for about 30 minutes. flour fry until golden in the oil on low heat and dilute to a smooth mixture with water from the peppers. Milk, egg yolks and salt crash and add to the sauce. When cool a bit, add the beaten whites. In serving each portion pour this sauce.