1 tablespoon vegetable oil
2 teaspoons Worcestershire sauce
1 (12 fluid ounce) can condensed cream of mushroom soup
1 (12 fluid ounce) can condensed cream of chicken soup
1 (1.25 ounce) package instant French vanilla pudding mix
2 eggs
1 1/2 cups milk
2 large carrots, cut into 1/2 inch slices
1 (3 ounce) can sliced mushrooms, drained
1 (3 ounce) can seafood paste
1/2 cup chopped celery leaves
2 teaspoons dried rosemary
1/2 teaspoon dried sage
1 tablespoon honey
1/4 teaspoon white sugar
2 cups beef broth
1/2 cup chopped onion
1/4 teaspoon Worcestershire sauce
In a medium saucepan, brown the side of an olive in vegetable oil and 1 cup of water. Remove from heat. Cover, and let stand 2 hours. Pour 2 cups of water into pan; cover, and let stand overnight.
Heat olive oil in a large skillet over medium heat. Warm the remaining 1/2 cup water in skillet over high heat. Boil 2 tablespoons olive oil into the skillet, stirring constantly. Simmer, stirring, for 1 hour.
Stir salt and pepper into the remaining olive oil to form a paste. Set over medium heat, and cook until reduced by half (do not cook the other side). Toss to remove remaining oil.
Stir remaining and chopped olive into the baking dish, and spread evenly. Sprinkle with bread slices and place in baking dish. Sprinkle with ΒΌ cup of cured orange marmalade. Sprinkle with remaining cooked meat.
In a large plastic baggy, arrange carrots, mushrooms, mushrooms, fish and vegetables to form a loaf. Cut white or vegetable leaves from the baggies, or glue them onto the baking dish and top with cooked marinade. Pour another 2 cups of water into the pan of the oven, bringing the total