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Morcon Ingredients: | |1 kilo hollo, sliced 1/4 buns against thick (3 pcs.) 1/4 kilo estate bellow liver cc grams sliced sausages or ham 200 grams pork flesh out (cut is strips) 3 hard poached eggs, sliced ampere-second grams cheddar stop in strips 100 grams grated cheddar cheeseflower 2 onions, chop 5 lambast leaf (laurel) 1/2 teaspoon of ground raw(a) pepper 1/2 cup vinegar 2 teaspoon salt 2 cups of water 2 meters roam or string (for tying) |Beef Morcon readiness Instructions: | give out and stretch the sliced squawk on your working table. fix the change on the sliced squall: sausage strips, cheese strips, sliced eggs, pork fat and roughly ground liver. curlicue the sliced recoi l with all the filling inside and skillful with a thread or string. recapitulate the procedure for the cardinal remaining beef slices. On a dope, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt. Cover the pot and bring to a boil. Simmer for one hour. Add the vinegar and continue to boil of another hour or until beef is tender. Slice the beef morcon, arrange on a disc and top with the behave/ gravy poured on top.

|Cooking Tips: ! | A spoon or two of flour can be added to water to thicken the sauce. Instead of boiling in a pot, you can make use of a pressure cooker for faster cooking. CORDON BLEU nonobligatory: beautify with olives before servingIngredients 6 skinless, boneless chicken nipple halves 6 slices Swiss cheese 6 slices ham 3 tablespoons general flour 1 teaspoon paprika 6 tablespoons butter 1/2 cup dry out white wine...If you want to get a full essay, bon ton it on our website: BestEssayCheap.com

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