Meat the Mad Antoinette

Meat the Mad Antoinette

ingredients:

2 pounds of lizard cooked in a pressure cooker
½ liter of hot water

seasonings:

2% of the weight of the meat salt
10 cloves garlic (garlic cored)

sauce:

250 grs. sued for crudely pickes
150 grs. green olives, pitted, chopped
100 grs. capers
2 cups (tea) of chopped onion and chick
2 cups (tea) with the stem of parsley, chopped
1 cup chopped chives
1 or 2 cups of raw red and yellow peppers diced
1 can of tuna in oil or in brine, drained
1 cup of olive oil
1 cup wine vinegar


How to Prepare:

Season the meat, let stand for 2-4 hours.

Fry the meat on all sides, put the bouillon dissolved in water, cover the pan, let cook for 40'minutos, or until it is cooked.
If you need to add more hot water.

Open the pan, make sure that the meat cooked, if not add more hot water and return to heat for more 15'minutos.

Let the meat cool, then take the freezer for 20'minutos, cut the meat very thin in machine cold knife or power ..

Place sliced ​​meat on a platter over the sauce raw, mix well.

Cover with plastic wrap, bring the refrigerator, then serve 6-12 hours.

Serve as a sandwich with french bread or bun.