Banquet Assorted

These rolls are made from three types of meat - beef, pork and chicken. The assorted rolls should be served on a nice plate. You can decorate the dish with fresh vegetables and sprigs of herbs.

Ingredients

• milk - 50 ml
• salt to taste
• beef - 300 g
• chopped dill - 1 tbsp. l.
• pork (neck) - 150 g
• chicken (breast) - 150 g
• seaweed - 100 g
• egg (yolk) - 4 pcs.
• egg - 2 pcs.
• vegetable oil - 2 tbsp. l.
• medium-sized carrots - 1 pc.

Directions

1. Prepare the seaweed roll. Wash and dry beef and pork. Cut the beef into 2 pieces. Make transverse cuts on the meat, cover with cling film and beat well into thin layers. Rub with salt and pepper. Set aside one piece of beef.
2. Beat eggs with milk and salt, pour into a large skillet with heated oil and cook for 6-7 minutes. Allow to cool.
3. Layer the pork bed, beef bed, egg pancake and seaweed.
4. Wrap the stuffed meat in a roll and tie with twine.
5. For a roll with carrots, cover the chicken breast with foil and beat off, season with salt and pepper. Grind the yolks white and mix with the dill. Boil the carrots until half cooked, peel and cut into thin slices.
6. Place the chicken breast on a piece of deferred beef, greasing the meat liberally with the yolk mass. Arrange the carrots on top. Wrap in a roll and tie with twine. Cook the rolls on the steam bath for 45-50 minutes, until the meat is tender. Before serving, cut into slices and serve on a serving platter.