Certain preparations of Nordic cuisine, and especially Russian have stuffed meat dishes of butter that stays soft. To explain the procedure we give the recipe for “chicken Kiev. ” They chicken breasts are prepared with butter and subtle forms of siluretti (y shape) arise in the freezer to harden.
Beaten two chicken breasts thinly and then rise and wrap around siluretti in such a way as to enclose them hermetically. After, they are pleced in the freezer for a few moments. Then thoroughly these ‘ siluretti ‘ we pass an mixed egg and breadcrumbs, golden brown in oil seeds and serve hot.
