Christmas meat in French, one of the most traditional and popular dishes of Russian cuisine, which is loved by many. A win-win for a festive table.
Cooking time 50 minutes
Pork pulp 500 g
Cheese 150 g
Potatoes 5-6 pcs
Butter 50 g
Onion 1 pc
Salt to taste
Pepper to taste
Rinse and dry the meat. Cut into large medallions or pieces.
Beat off each piece into a thin layer.
Put the meat in the bottom layer with salt and pepper.
Add finely chopped onion.
Peel the potatoes and cut them into thin slices.
Add a layer of potatoes. Put thinly sliced butter on a layer of potatoes.
Season with a little salt and pepper. Lay out the second layer of meat and onions.
Cover with a layer of potatoes.
Lay out a layer of grated cheese.
Put the oven preheated to 180 degrees C for 45-50 minutes. Take out and cool slightly.
French Christmas meat is ready. Can be served with a festive table.