Spongecake with Walnuts and Raw Liver

Ingredients:

20 g all-purpose flour
50 g sugar
1 egg
60 g liver
25 g walnuts
50 g dried apricots

Whip egg white into a foam, gradually add sugar, then carefully fold in egg yolk and flour. Bake in a mold or on a baking sheet. Make puree with dried apricots and 40 g of sugar, cool it and mix with liver rubbed through a sieve.

Cut cooled spongecake into 3 layers, evenly spread apricot mixture on all layers and put them together. Sprinkle with finely chopped toasted walnuts.

Serve with milk, cream, hot chocolate, coffee, teat, or juices.

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Vinaigrette with Raw Liver

Ingredients:

50 g potatoes
30 g carrots
30 g beets
30 g green cabbage
30 g cucumbers
20 g onions
40 g tomatoes
50 g liver
10 g vegetable oil
5 g parsley leaves
vinegar to taste

Boil potatoes, beets, and carrot separately. Peel boiled vegetables, Shred cabbage and dice onions, thinly slice tomatoes and cucumbers, julienne liver and scald it with boiling water (outside of liver will turn white). Drain liver and let it cool; then mix it with vegetables, dress with oil and vinegar, pile into a mound on a serving plate, sour sour cream on top and sprinkle with chopped parsley leaves.

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Spongecake Sticks with Hematogen

20 g hematogen
1 egg yolk
25 g sugar
20 g all-purpose flour
20 g shelled walnuts
5 g butter
60 g water

Cover hematogen with cold water, mix it with a whisk and let soak for 20-30 minutes, then strain, and whip into a thick foam.

Mash egg yolk with 20 g of sugar, mix with hematogen and flour, but do not overmix. Transfer the batter into a piping bag and pipe sticks on a buttered baking pan. Sprinkle piped sticks with chopped walnuts mixed with remaining sugar, and bake in a medium oven, then let it dry in the oven opened just a crack.

These cookies can be served with hot chocolate or fruit juices

This recipe if for patients suffering from anemia or emaciation.

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Vegetable and Hematogen Ragout in Sour Cream

30 g hematogen
50 g potatoes
30 g carrots
50 g cauliflower
30 g green peas
20 g scallions
30 g zucchini
10 g spinach
5 g parsley leaves
5 g all-purpose flour
15 g butter
30 g sour cream
70 g water

Cover hematogen with cold water, break it up and let soak for 20-30 minutes, then strain, transfer to a buttered skillet and bake in a preheated oven. Cool contents of the skillet and cut it into slivers. Boil young potatoes (or fry old ones), dice carrots and saute in butter, separate cauliflower into florets and cook in salted boiling water, peel and dice zucchini and saute in butter together with scallions. Put vegetables and hematogen into a wide pot. Mix sour cream with flour, add 75 g of boiling cauliflower cooking liquid and let it simmer, then pour it over vegetables, add finely chopped spinach , then cover the pot and braise everything for 10 minutes. Sprinkle with chopped parsley leaves before serving.

This recipe if for patients suffering from anemia or emaciation.

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Omelet with Hematogen and Cauliflower

Ingredients:

30 g hematogen
1 egg
100 g cauliflower
20 g butter
10 g scallions
5 g parsley leaves
120 g water

Cover hematogen with cold water, mash it and let soak for 20-30 minutes, then strain, mix with egg and whip the mixture with a whisk. Cook cauliflower in salt water, separate into florettes, fry in butter with scallions and sprinkle with chopped parsley leaves. Pour egg mixture into a buttered skillet and fry lightly. While omelet is still liquid on top — add cauliflower to it and put skillet into a preheated oven for a couple of minutes. Fold omelet into a roll and serve with butter.

This recipe if for patients suffering from anemia or emaciation.

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Cookie Pudding with Berry Sauce

Ingredients:

50 g cookies
20 g raisins
100 g milk
1/2 egg
10 g sugar
10 g butter
30 g berry syrup
5 g potato flour
70 g water

Crush cookies and pour over with milk mixed with egg yolk. Let it infuse for 20-30 minutes; then add raisins, sugar, whipped egg whites, mix, put in a greased mold and boil in water bath or bake in oven. Serve pudding with sweet gravy made with syrup, flour and water (resembling kissel).

This recipe is for malnourished patients recovering from serious illness or surgery.

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Canned Corn Croquettes with Sour Cream

Ingredients:

120 g corn
50 g milk
10 g farina
25 g butter
1/2 egg
5 g parsley
15 g wheat bread crumbs
30 g sour cream

Put corn in a pan, pour over with milk and boil until milk evaporates. Then add farina, 5 g butter and braise for 5-10 minutes. Remove from heat, mix with egg, sugar, chopped parsley, make 3 croquettes, coat in breadcrumbs and fry. When serving, pour over with butter and serve sour cream separately.

This recipe is for malnourished patients recovering from serious illness or surgery.

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Honey and Farina Pancakes with Jam

Ingredients:

50 g farina
25 g honey
1/2 egg
20 g butter
50 g jam
100 g water

Boil water with honey and 5 g butter, gradually add farina while stirring, close lid and remove from heat for 5 minutes. Then add egg, whip and with a spoon, put 6-8 pancakes on a greased skillet. Fry them on both sides until caramelized crust forms. When serving, pour over with jam.

This recipe is for malnourished patients recovering from serious illness or surgery.

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Fish Pudding with Egg-Butter Sauce

Ingredients:

150 g walleye
1 egg
5 g wheat flour
50 g milk
60 g butter
10 g lemon
1 egg yolk
3 g cheese
30 g fish broth

Braise fish (no bones or skin) in 10 g butter and 30 g broth (or water); then pass through meat grinder twice. Combine with egg yolk, milk sauce (see appropriate recipe) and whipped egg whites. Mix, put in a greased mold, sprinkle with grated cheese and bake.
In a pan, mix egg yolk with 40 g of melted butter and lemon juice. Put pan in a skillet with boiling water and whip until paste becomes thick. Before serving, pour over pudding with this sauce.

This recipe is for malnourished patients recovering from serious illness or surgery.

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