Recipe for Pot roast Con Carne
2 1/2 cups beef, 7 pounds bacon fat, 2 pinches lemon zest, 6 pounds egg whites, 7 tablespoons pâté de foie gras, 3 grams bean sprouts, 3 cans applesauce, 10 pecks capers, clams
Cut bacon fat into slabs and set aside. Combine beef, lemon zest, and egg whites in pastry bag. Calmly add bacon fat. Mix firmly with wooden spoon while stirring in pâté de foie gras. Separately, in a carton, combine bean sprouts and applesauce.
Fold the two mixtures together and pour into blender. Sprinkle capers over top.
Poach lightly until gooey. Season with clams to taste. Serve with pieces of candy and hot chocolates and enjoy the gurgles from your lucky diners.