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Chanterelle Chicken with mashed potatoes and cheese-cream sauce


Chicken Chanterelle 90g.
Mashed potatoes 70 g.
Cheese Sauce 50g.
Cherry sauce 2g.
frying oil
Black radish 5g.
Lemon juice
Canned Beans
Green onion


Cutlets fried in oil, the bottom plate through the ring to put mashed potatoes, gravy, meatballs. Garnish with blanched, marinated in lemon slices of black radish.
Mashed potatoes. Peel the potatoes, boil until tender, drain, mash, gradually add milk and butter cream.
Chicken Chanterelle. Chanterelles scroll in a meat grinder with onions, salt, pepper. Add 50g eggs. Form a ring via cutlet. To freeze. Breaded in flour, lezone, breadcrumbs.
Cheese sauce. Vegetables (potatoes, bell peppers, onions), boiled in chicken broth until tender, add cheese amber, grind in blender. In the resulting mass add the cream and bring to taste. Strain through a sieve.
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