Ibikoresho: 2-3 Intoki zo mu bihumyo byera bikonje, oyster, intoki za champagnomes, urutoki rw'umubiri w'ibikongo, izuba 2, amashami y'izuba, amashami abiri ya parime, 1 l Umuyoboro w'inkoko, ml 100 ya cream, ml 50 ya vino yumuntu wera, tbsp 2. Ibiyiko bya amavuta, tbsp 1. Ikiyiko cyamavuta ya elayo, ¼ h. Ikiyiko cya pepper yumukara, ½ h. Ikiyiko cyumunyu winyanja.
Uburyo bwo guteka: Ibihumyo byera byera (amazi azaguma mu bihumyo, ikizigame). Igitunguru cyoroshye, gabanya impeta. Mu isafuriya nini, ashyushya amavuta ya elayo na tbsp 1. Ikiyiko cya cream Amavuta no hejuru rimwe na rimwe. Gukiza gusukura no gukata impeta. Bisobanutse neza kandi bikati. Mu isafuriya hamwe na Pieve, ongeraho igicucu nigice cya tungurusumu, uvange kandi ukaze ku bushyuhe buhoro buhoro iminota 3-4. Ibihumyo byera byera bisebya muri blender mugifu no gusuka imboga. Suka vino, umunyu, urusenda kandi utange inzoga nkeya kugirango uhunge. Oyster na champignons byaciwe mumasahani, ongera ku isafuriya hanyuma uvange byose. Suka umukara w'inkoko ishyushye kugirango ibihumyo bitwikiriwe, noneho amazi asigaye aho ibihumyo byera byera, kandi adapfuka umupfundikizo, kandi adapfutse umupfundikizo, akateka isupu yiteguye. Isupu yiteguye yatsinze ibigo, bityo rero ko uduce duto twibihumyo bisigaye, hanyuma dusuke amavuta kandi tuvanga byose. Ibihumyo byera byera byaciwemo ibice bito. Shyushya amavuta asigaye mu isafuriya mu isafuriya, uyishyireho ibihumyo byaciwe, urwenya rusigaye, amababi ya Thome, peep, umunyu n'imizigo 10-15 ku muriro gahoro kugeza igihe ibihumyo byiteguye. Parisile yaciwe neza. Isupu ya spindle mu masahani, ongeraho ibihumyo byera byera hamwe na the thome hanyuma ukanyamisa hamwe na parisile.
Julia Vysotkaya