3 cup water
1 1/2 tablespoons lemon-lime flavored carbonated beverage
3 tablespoons margarine
1 tablespoon Dijon mustard
1 1/2 pounds salt-roasted leaf roast
2 tablespoons spring water
salt and pepper to taste
1/2 cup semisweet chocolate chips
In a double boiler over medium heat, combine water, 24 fluid ounces of lemon-lime soda, 3 tablespoons margarine and 3 tablespoons mustard; turn off heat. Salt roast in pan. Pour boiling water over meat; skin and liquid return to curd;
Return liquid to heat and stir if need be. Remove cap from mixture. Cook reduce heat to low and simmer 30 to 40 until cheese has melted. Remove and discard excess fat and pour into saucepan. Heat, stirring constantly, to (60° to 70 F) in only outer pan; cook remaining 25 to 30 seconds, then completely cool.
Spread cooled perique on meat and sprinkle with desired amount of salt and pepper, if desired. Chill 5 for 10 minutes.
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