Ingredients
1 kg fresh field mushrooms
2-3 kg veal
salt to taste


Method
Sort out the field mushrooms, rinse them, sprinkle with salt and set aside for 10-15 minutes. Rinse the veal, cut small pockets evenly into the chunk – all over it. Put 1 mushroom into each pocket. Cut up the mushrooms in case they are too big and put in just one small piece. Combine butter and finely chopped mushrooms, and coat the stuffed chunk of veal, roll it in flour, cover with an aluminum foil and bake in an oven at 200 degrees C for 10 minutes. Then reduce the heat to 160 degrees C and bake till the crust gets brown. Remove the foil. You can also cook without it.

    

Ingredients
4 large eggs, separated and at room temperature
A pinch of salt
1/8 teaspoon almond extract
1/2 cup sugar, in all
1/3 cup cake flour, sifted with 3/4 teaspoon bakin
½ cup walnuts, toasted and finely chopped
A 9-inch round spring- form pan

Method
Set the baking rack at the middle level of the oven and preheat the oven to 350°F. Line the spring-form pan with wax paper and grease the paper. In a large bowl, using a wooden spoon, stir the egg yolks vigorously with a pinch of salt for 30 second

    

Ingredients


Method
The easiest method to get juice from apples is that of the so-called “diffusion”. For this you will need 3-lt. jars with wide mouth. Place 1,5 kg chopped apples into Jar 1. Chop them into bars, small pieces or grate coarsely. Do not cut seeds because cut seeds add bitter taste to the juice. Place the apple cores as whole pieces. Then fill the jar with hot water (60-70 degrees C) up to the “shoulders” and let it stand for 6-8 hours. Place 1,5 kg chopped apples into Jar 2 and fill it with warm juice from Jar 1. Fill Jar 1 with hot water again. In 6-8 hours do the same with Jar 3: fill it with the juice from Jar 2, pre-boiled to 60-80 degrees C. The juice from Jar 3 is ready. The jars form a certain “row”. Remove the marc from Jar 1 when it loses the apple taste. Put fresh apples into the jar and place it at the end of the row. Replacing the jars in this way you can get up to 5 lt. of juice a day. This high quality juice has no pieces of pulp in it and contains 70-80% dissoluble matters/substances of the apples you take. If you make a row of 4 jars, you get even more of this perfect juice. You may drink it or pasteurize for a long-term preservation. This method does for any fruits that are hard enough and also for some berries like currants or gooseberries.