Brisole

Recipe from French cuisine, it is prepared quickly, easily and is almost universal. It is a great breakfast, and if you wrap up beautiful rolls, tie them with onion and decorate with herbs - a wonderful appetizer for a festive table. Brisole is not a dish, but a cooking method. It means "roasted in egg" (omelette or liéson). The filling can be minced meat, pounded meat or chicken, fish... Perfect options - fish and minced meat.

For making 6-7 brisoles:

Minced Meat

1 lb (beef)

Eggs

6 eggs

Milk

3 tbsp

Olive Oil

3 tbsp

Cucumbers

2 pieces (fresh or pickled)

Sour Cream

2-3 tbsp (or mayonnaise)

Garlic

1 clove

Salt

Black Pepper

ground

To prepare brisole, mix eggs in a bowl until smooth. Add milk, olive oil, a little salt. Mix everything into a homogeneous mass.

Season the minced meat with salt and pepper, mix well and beat. Take a small piece of minced meat (about 3 oz) and flatten it. Place a piece of food film on the table, put the flattened minced meat on top of it.

Cover with another piece of film and roll out into a thin pancake (1-2 mm). Remove the top layer of film and cut out a meat circle using a plate, with a diameter equal to the diameter of the bottom of the pan or slightly smaller.

You can skip the step with the plate and roll out the meat pancake approximately and by eye. Just be more careful and precise with the plate. It's just neater and nicer.

Pour a portion of the egg mixture onto a heated pan with a little oil. Remove the film from the meat pancake, carefully flip it onto your palm and remove the second part of the film. Don't worry, it's quite easy and simple, and nothing falls apart, just make sure to separate the edges of the meat pancake from the film first.

Now flip your palm and gently place the meat pancake on top of the egg mixture.

Fry the brisole on both sides, towards the end of cooking, flip the pancake with the meat upwards and fold it in half. Cook all the brisoles this way.

You can flip the brisole using a plate. Place the plate on top of the pancake and flip it onto the plate. Then, gently transfer it back to the pan from the plate.

Squeeze a clove of garlic into sour cream or mayonnaise and mix. Finely chop the cucumbers. Spread cooked brisoles with garlic sour cream and add a small amount of chopped cucumbers.