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Recipe by: abdulhak
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See below ingredients and instructions of the recipe
1/2 lb Salt pork Cut into 1-inch cubes
Cut into 1/4" thick slices 1/4 c Brandy
1/2 ts Crumbled thyme 1 cn Condensed consomme'
1 tb Chopped parsley 2 Garlic cloves; chopped
1 Bay leaf 4 Mushrooms; chopped
1 lb Boneless lean chuck 1 c Burgundy wine
Cut into 1-inch cubes Salt, pepper
1 lg Onion; sliced 3 tb Cornstarch mixed with
1 lb Boneless pork 1/3 c Water
Place in layers, salt pork, carrots, thyme, parsley, bay leaf, chuck,
onion, pork, brandy, consomme', garlic, mushrooms, and Burgundy.
Cover tightly and place in a preheated 350 degree F. oven for 3 hours
or until meat is tender. Remove from oven. Season to taste with
salt and pepper. Slowly stir cornstarch-water mixture into meat and
cook, stirring, until sauce bubbles and thickens. Serve hot.
Adapted by Laurence R. Beines, Black Bass Hotel (Bucks County Penn.)
Campbell's Great Restaurants Cookbook, U.S.A.
Electronic format courtesy of Karen Mintzias
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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