Petersburg Cuisine

CASA//MYASO Restaurant Menu

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Dish Recipes

Cossack Cue Balls

Necessary products and their proportion for 5 persons:
Leg of beef – 2 ½ pounds
Kidney fat – ½ pounds
White bread 2 slices
Ice or water for juiciness

For the omelet:
Eggs – 3 pieces
Cream – ¼ glass
Parsley greens – 1 punch
Onion – 1 piece
Salt, pepper – to taste
Butter – ¼ pounds for frying
Tomato sauce with sour cream – 2 ½ glass

Cooking rules

Cossack cue balls differ from ordinary cue balls in that they are made half as large, stuffed with an omelette and, after frying, stewed in tomato sauce with sour cream. To make an omelette, you need to break the eggs into a saucepan, add a piece of butter and cream, put on the stove and stir with a spatula until they thicken and coagulate into small pieces - then the omelette is ready. You can add parsley or chopped champignons or cheese – grated parmesan or nutmeg in an omelet. Skobelev style cue balls are made, like beef ones, but of veal.