Products Needed:
1/3 lb (150 gm) pasta shells, coarse
1 lb (400 gm) chicken plucks (heart, gizzards, liver)
4 tbsp sour cream
1 egg
1 tbsp butter
1/2 cup ketchup
1 onion
1 oz (30 gm) cheese
salt, pepper
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Directions: Mince chicken giblets together with onion, season with salt and pepper and add water to make plastic mass.
To make sauce, mix sour cream, eggs, ketchup, beat up well.
Boil shell-shaped macaroni in much salted water al dente, drain the water and cool down a little. Fill them with the prepared mass, put in a slightly buttered pan, cover with the sauce. Space butter cubes over, sprinkle with grated cheese and bake in an oven for 20-30 minutes at 200C.
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