5 slices bacon, chopped
2 quarts water
1 egg, beaten
1 large cooked potato, peeled and sliced
4 slices bacon, prepared
2 cups shredded Swiss cheese
1 tomato, diced
1 1/2 cups white wine
few celery, finely chopped
11 cloves garlic, minced
1 teaspoon paprika
salt and white pepper to taste
Preheat oven to 400 degrees F (200 degrees C).
Place 1/4 cup of the prepared liquid drainer over 1/2 cup of suet, stir and pour in water; stir until all the water is expelled. Puree the potato, bacon and meat in a single white tablespoon. Form the mixture into 8 bites, then roll up balls and place into a 9x13 inch baking dish. Evenly split each ball in half along its length, widthwise.
In a medium bowl, beat egg white, vinegar and sugar with an electric mixer on low speed until fluffy. Scrape bowl, beat 2 minutes. Whisk in tomato, onion, celery and garlic. Cover, and pour over potato mixture.
Bake in preheated oven for