Special Cold Meat

Name: Special Cold Meat
Yield: 6
Ingredients: 1.2 kg of lizard; 1 beetroot; 1 onion; 1 sprig of parsley; 1 bay leaf; Salt to taste; Sauce; 1 can of tuna; 6 anchovy fillets in oil; 6 tablespoons of olive oil; 1 tablespoon of lemon juice; 1/2 cup of chopped pickles; 3 tablespoons of white wine; 1 cup of beef broth; 1 and 1/2 cups of yogurt; 1 French breakfast egg; Salt to taste; Olive oil and pickles for garnish

1
1.2 kg of lizard
2
1 beetroot
3
1 onion
4
1 sprig of parsley
5
1 bay leaf
6
Salt to taste
7
Sauce
8
1 can of tuna
9
6 anchovy fillets in oil
10
6 tablespoons of olive oil
11
1 tablespoon of lemon juice
12
1/2 cup of chopped pickles
13
3 tablespoons of white wine
14
1 cup of beef broth
15
1 and 1/2 cups of yogurt
16
1 French breakfast egg
17
Salt to taste
18
Olive oil and pickles for garnish

Ingredients

1
1.2 kg of lizard
2
1 beetroot
3
1 onion
4
1 sprig of parsley
5
1 bay leaf
6
Salt to taste
7
Sauce
8
1 can of tuna
9
6 anchovy fillets in oil
10
6 tablespoons of olive oil
11
1 tablespoon of lemon juice
12
1/2 cup of chopped pickles
13
3 tablespoons of white wine
14
1 cup of beef broth
15
1 and 1/2 cups of yogurt
16
1 French breakfast egg
17
Salt to taste
18
Olive oil and pickles for garnish

Directions

1
Place the meat in a pot and add beetroot, onion, parsley, and bay leaf
2
Add enough water to cover the meat, season with salt, and cook for approximately 2 hours or until the meat is tender
3
Reserve the beef broth
4
Moisten the egg with some of the broth, pass it through a sieve, and reserve
5
Make the sauce: blend tuna, anchovies, olive oil, lemon juice, pickles, white wine, and beef broth in a blender
6
Transfer to a bowl
7
Add yogurt and reserved egg
8
Mix well and adjust seasoning if needed
9
Cut the cold meat into slices and serve with the sauce.