-rest of cooked pig
-rest of cooked ox(beef)
-2 cloves of garlic
To chop very fine two meats with the garlic, the onion and
Parsley . To salt and to pepper.
To cut a hat on tomatoes and to dig the flesh.
To reserve. In every tomato, to put farce, to rest(base) the hat
and to put in a flat with cheese-topped dish. To put the flesh around
tomatoes, to salt and to pepper to put a pod of garlic and the fragments
of butter .
To put in the oven.
Oven 210 ° / 1h .