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Morcon Ingredients: | |1 kilo hollo, sliced 1/4 butt against thick (3 pcs.)
1/4 kilo ground shout liver
200 grams sliced sausages or ham
200 grams pork flesh out (cut is strips)
3 hard boiled eggs, sliced
100 grams cheddar stop in strips
100 grams grated cheddar cheese
2 onions, chop
5 talk leaf (laurel)
1/2 teaspoon of ground cutting pepper
1/2 cup vinegar
2 teaspoon salt
2 cups of water
2 meters thread or string (for tying)
|Beef Morcon readiness Instructions: |

Spread and stretch the sliced squawk on your working table.
Arrange the change on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and roughly ground liver.
Roll the sliced beef with all the filling inside and secure with a thread or string.
recapitulate the procedure for the two 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 simmer of another hour or until beef is tender.
Slice the beef morcon, arrange on a disc and top with the sauce/ 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 use a pressure cooker for faster cooking.

CORDON BLEU

nonobligatory: Garnish with olives before servingIngredients

6 skinless, boneless chicken nipple halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose 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: Orderessay



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