| 摘要 |
A method for preparing the mixture according to the main patent, containing more than fifty per cent by weight of chopped lean veal with, in addition, veal and/or pork fat, spices and condiments and alcoholic liquids, the mixture retaining the alcoholic liquids which exude upon cooking. In accordance with the present certificate of addition, before mixing with the chopped lean meat, the fats are chopped and crushed into the state of a fine emulsion, the lean meat which is chopped and mixed into the emulsion being so-called white meat chosen from veal and poultry. The improvement according to the present certificate of addition makes it possible to avoid pork. |
