Chicken with stuffing

Products chops with stuffing: 750 grams of veal, 100 ml of broth, 50 g lard, 50 g boiled beef tongue, 50 g butter 20 ml white wine, 15 grams flour, 1 carrot, 1 onion, 1 parsley root, 1 celery root, 1 lemon, salt and pepper. 

To prepare the cutlets stuffed with meat wash, cut into 4 pieces. Chunks of veal repel, they make incisions in the incisions attach cut pieces of language, cut pieces of butter mushrooms or white mushrooms, meat, salt and pepper. At the bottom of the skillet lay slices of bacon, cut into rings of onion, chopped carrot circles. Lay the vegetables on the slices of meat, stuffed mushrooms and language related to the beam celery root and parsley. Pour the meat broth; add the wine, lemon juice. Simmer the meat over low heat for 30 - 35 minutes. Ready burgers Put a saucepan, strain the remaining broth, bring to a boil, and add the flour, previously in removing fat from the broth. 

When serving, pour over the chops to the table a small amount of sauce, and the rest of it is often served in a gravy boat. The meat can apply boiled potatoes, fresh vegetables and greens.