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1lb beef fillet
1lb lamb's liver
1/2 chicken breast fillet
1/2 lean minced beef
1 small onion chopped
1 garlic clove
1 beaten egg
1tsp salt
1 tsp ground pepper
1tsp light soy sauce
6 spring onions cut into thin strips
1/2 lb mushrooms sliced
1 cup shelled, skinned hazelnuts
1 oz pine kernels
10 cups skimmed beef stock |
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Method:
Dry the beef and liver with kitchen
paper and cut into 1/4 inch slices. Cut chicken into finger width
strips and 2 inches long. Mix the ground beef with the onion, garlic,
beaten egg, a little salt and pepper and the soy sauce. Shape the
mixture into balls about the size of a walnut. Line a pot with the
beef, liver and chicken but keep the meat separated. Put the mince
balls on the bottom of the pot. Sprinkle the spring onions, celery,
carrots, mushrooms, nuts and pine kernels over the meat. Pour in the
hot beef stock just before serving or better still cook at the table
for 8 to 10 minutes.
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