Clean and scalded rice pour 300 ml salted water, chopped truffles (mushrooms), 20 g butter and boiled, peeled, seeds removed, diced tomatoes and stew until soft. Rice packed into a small greased coffee cups are placed in a hot water bath. Fillets are well crushed, salting is, sprinkle pepper, fry in butter on both sides and place on inverted in rice dish. The chopped mushrooms fried in butter, pour the sauce the meat, add cream, a piece of butter, vazvaryava and pour the cooked fillets.