1 . Stage
Roll the beef through a meat grinder with a fine nozzle.
2 . Stage
Cut chicken breast fillets into thin slices, as many as you get, but not less than 10-12 pieces. Beat each piece into a thin layer and rub with a little salt and pepper.
3 . Stage
Chop onion and garlic and fry in butter, stirring, for 5 minutes.
4 . Stage
Mix the minced meat with the fried onion and garlic in a bowl. Add pepper, salt and egg. Knead thoroughly. In a real feyeton it would be good to add small diced smoked meat.
5 . Stage
Line an appropriate-sized, high-sided dish with baking paper. Place the bacon strips so that they hang down from the sides.
6 . Stage
Put the first layer of chicken fillet.
7 . Stage
Place some of the stuffing, flatten it out. Lay out all the layers, but the TOP layer should be the minced meat.
8 . Stage
Lift up the "free-hanging" strips of bacon. It is a good idea to put more strips of bacon on top, like a lattice, the excess edges tucked down. Place the form in a preheated 190 degrees oven for 20 minutes.
9 . Stage
Then pour in the wine and cook for another 30 minutes.
10 . Stage
Then pour in the broth, cover with foil and cook for 60-75 minutes, sprinkling the fayeton with the juice from time to time. (Don't be alarmed, there will be a lot of juice).
11 . Stage
Cover the ready Feyeton with foil and let stand for about 10 minutes.
12 . Stage
Cut and serve, or not, serve first and then cut, mingling with flavor and anticipation.
13 . Stage