Stuffing for red meat

A recipe from France: The Cookbook
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Preparation: 10 minutes

Ingredients:

100g (3½oz) unsmoked bacon, finely chopped

100g (3½oz) pork, finely chopped

1 handful of flat-leaf parsley, finely chopped

1 tablespoon Cognac

Salt and pepper

Method:

Simply mix all the ingredients in a bowl.


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