Stuffed Santola at Tagide

Name: Stuffed Santola at Tagide
Yield: 8
Ingredients: This adaptation uses sirloin instead of crustacean, which is not typically used in Brazilian recipes. The original recipe is made with santola, crustacean that doesn't exist in Brazil.; 500 g of clean and cooked sirloin (chilled); 1 cup of mayonnaise; 1 medium onion, finely chopped; to taste: salt and black pepper; 1 tablespoon of mustard; 1/2 cup of chopped parsley; 1 cup of heavy cream; 2 tablespoons of cognac; 4 slices (50 g) of pork form; 4 cooked eggs, finely chopped; 1/2 cup of drained capers; to decorate: sauce

1
This adaptation uses sirloin instead of crustacean, which is not typically used in Brazilian recipes. The original recipe is made with santola, crustacean that doesn't exist in Brazil.
2
500 g of clean and cooked sirloin (chilled)
3
1 cup of mayonnaise
4
1 medium onion, finely chopped
5
to taste: salt and black pepper
6
1 tablespoon of mustard
7
1/2 cup of chopped parsley
8
1 cup of heavy cream
9
2 tablespoons of cognac
10
4 slices (50 g) of pork form
11
4 cooked eggs, finely chopped
12
1/2 cup of drained capers
13
to decorate: sauce

Ingredients

1
This adaptation uses sirloin instead of crustacean, which is not typically used in Brazilian recipes. The original recipe is made with santola, crustacean that doesn't exist in Brazil.
2
500 g of clean and cooked sirloin (chilled)
3
1 cup of mayonnaise
4
1 medium onion, finely chopped
5
to taste: salt and black pepper
6
1 tablespoon of mustard
7
1/2 cup of chopped parsley
8
1 cup of heavy cream
9
2 tablespoons of cognac
10
4 slices (50 g) of pork form
11
4 cooked eggs, finely chopped
12
1/2 cup of drained capers
13
to decorate: sauce

Directions

1
Mix all the ingredients except for the chopped egg, capers, and decoration sauce
2
The pork should be crumbled
3
Fill 8 shellfish or sirloin casings with this mixture
4
Decorate with the chopped egg, capers, and sauce.

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