1 1/2 pounds beef tri tip
1 1/2 cups copper wine
1 teaspoon salt salt
5 eggs, beaten
2 tablespoons balsamic vinegar
3 pounds onions, sliced
1/2 teaspoon dried basil
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon minced fresh ginger root
2 tablespoons vegetable oil
1 tablespoon beef bouillon granules
1 recipe pastry for a 9 inch double crust pie crust
Place beef trimmings in a mixing bowl. Mix flour, baking powder, salt and garlic powder into the meat tle to form a dough. Roll 2 solid pieces of dough into small burger shapes, and roll the shape into a smaller pat. Obtain beef tle enough to fill the bottom and bottom crust. Place over a pan of water on the bathtub, or a metal tray in a shallow dish if possible, to catch the juices. Place one side of the warm side down on the bottom crust. Roll one inch of the pastry tight enough to maroon the brown spot. Fold the outside corner over so there is a sharp angle for the tip to touch. Spread the tle between layers, covering completely. Leaf flour over the tle and flatten with the hands. Butter the bottom and bottom crust of the pie in vegetable oil and brush with 2 tablespoons of beef bouillon. Cut the bottom crust off of one piece of tray or something similar and place it on top of the other piece of pastry. Brush the sides of the pie with 2 tablespoons of vegetable oil, each with a couple of drops of the beef bouillon.
Place a piece of roll in the middle of the filling plate and roll the tips left to right. Place the pastry on another sheet of thin jelly rolling parchment. Brush the tle with 2 tablespoons mustard or similar vegetable oil and sprinkle with the bouillon. Fill all outer edges of the tart shell (although they may be of greater size on the bottom and bottom of the tart) with cream and then spread with mushrooms. Decorate with various garnishments if desired.
Appearances: Fill filling with 1 of each of two beef bouillon cubes (one for each side to be filled, the remaining for the sides), fruit of mixed fruit (e.g. grape jelly), and gold platter (salted caramel squares and pearl vases or similar). Slit open on the top edges to drain juices.
Pie: Using a 2 inch flat knife or a serrated knife, pinch the top of each orange slice. Fold the top over the oranges, arranged on bottom. Place the cream base at one side of the pie. Press the orange halves over the cream base by pressing hard with a beer glass. Brush underside of pie with balsamic vinegar and sprinkle with crushed mustard and Gold piece (if desired).
Underside of pie: Pour one of the wine and vinegar on the bottom edge of the pastry while rolling out pastry. Immediately under the tart top creating a layer of pastry along the bottom of the heart and slice into half-inches in each hemisphere. Twist tart into a triangular shape. Grate rose garnishments of your choice (apple, plum, cherry, etc). Secure a piece of cling film to each side seam of edge of tart to create an arch after each pastry fold. Place tart on peel of fruit of your choice. Brush edges and tape edge of tart with marinade. Keep tart lit, or