Soak bread without crusts in milk or water, and then squeeze it.
Remove bones from poultry, leaving flesh, and cook broth (if preferred, add carrots, onion, parsley root).
Combine poultry flesh with bread, and mince twice. Add butter or cooking oil, salt, the rest of water or milk into the stuffing and beat well. Shape round rissoles from the paste.
Grease a low pan, put the rissoles abreast, and coat with the bouillon at half, add wine and sliced field mushrooms, lid, and boil for 15–20 minutes.
For the sauce: saute flour in butter without changing colour, let cool a bit, and add some warm broth from rissoles. Boil for 5–7 minutes until thicken. Add salt and lemon juice to taste.
When serving, put the rissoles on plates – 1-2 for one serving, put some sliced field mushrooms on them and cover with sauce. Put garnish at the side.
