94 pheasant fillets, eggs 1/4 pcs., Butter 20, 30 white bread, fried potatoes 100, 50 jam, pepper and herbs.
Clean fillet from the tendons. Fillet of 2 pieces per serving. Chunks fight off, sprinkle with salt and pepper, moisten with the egg, breaded in the crumb of white bread, cut into cubes or short strips, and fry.
When a fillet ready to put on a dish, put the potatoes, fried strips and garnish with greens.
Separately submit a jam cowberries or cranberry apple.