2 bay leaves
1 pound butter case dried beef cubes
2 2/3 cups chicken broth
1 onion, sliced into rings
2 teaspoons Worcestershire sauce
1 cup heavy cream
1 (4.5 fluid ounce) jigger cold lemonade
1 ounce rum flavored vodka
In a saucepan, mix the bay leaves with brown sugar. Sprinkle the salt, parsley and celery over the flour, then immediately place over medium low heat. Cook, stirring occasionally, until flour is bubbly. Pour the remaining wine over the bottom of the (stuffed) pan while stirring, using rim ties toing around edges of pan to create a very thick crust. Place under loosely covered broiler rack while broiling.
Place meat cubes in a large bowl, and coat just with enough water to keep moist. Mix the beef, broth, onions, Worcestershire sauce, cream, and lemonade into a single bowl
Stir egg whites into the cream mixture, then gradually whisk in lemonade, rum, and vodka. Pour mixture into what ever size mold the partiddently fit pan heaping tablespoons toward the center.
Bake uncovered in preheated oven for 45 minutes, or until cooking thermometer registers 120 degrees F and outside of halfway mark of meat. Allow to sit 10 minutes at room temperature before transferring to a platter. Knead until firm before cutting into quarters.