"Cornucopia" - New Year's cassoulet

200 g Puff Puff dough

200 g pork tenderloin

200 g veal

200 g pig or beef tongue

200 g chicken breast (or turkey)

150 ml white wine

50 g green grapes

50 g black grapes

6 cherry tomatoes

2 sprigs of rosemary

2 cloves of garlic

1 carrot

1 egg

1 leek

1 a piece of ginger (2cm)

1 a sprig of cilantro

1 a sprig of parsley

2 Art. l. soy sauce

1 Art. l. Worcestershire sauce

? h. l. honey

pomegranate seeds

olive oil

red pepper

salt

Boil until tender language, cool and slice it into thin plastics.

Combine honey, white wine, soy sauce and rosemary, stir in the sauce to marinate chicken breast fillet, leave for 2-3 hours.

Combine 3 tablespoons olive oil and 2 tablespoons soy sauce, rosemary, stir and coat with veal, leave to marinate for 2-3 hours.

Worcestershire sauce, 2 cloves minced garlic, 3 tablespoons olive oil, minced ginger mix coat with pork, wait for 2-3 hours.

Roll out the dough, cut it into thin stripes, to take shape in the form of horns (can be made of paper) and wound on her pieces of dough to make "leaves" from scraps of dough and decorate the "horn".

Coat with horn lightly beaten egg, bake at 180 degrees for half an hour.

The white part of the leeks and beautifully cut carrots fry in 2 tablespoons olive oil.

Wash the coriander, parsley and tomatoes.

Chicken breast, pulling out of the marinade, salt the pepper red pepper, wrap with foil, bake for 25 minutes in the oven.

Veal and pork tenderloin cut diagonally into slices and fry in a pan-grill with hot oil, salted during cooking.

Wash grapes, some wear on a string, making beads.

Ready to put "horn" on a platter, spread around him cold cuts, to issue "Cornucopia" - New Year's cold meats fruits and vegetables and serve on New Year's table as an appetizer.