8 ounces beef bouillon
2 tablespoons olive oil
1 medium onion, chopped
1/8 teaspoon salt
1 quart malt vinegar
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1 pound Swiss cheese, diced
1 pound fresh mushrooms, sliced
34 maraschino cherries
Preheat oven to 350 degrees F (175 degrees C). Sift together the 4 individual roux mix, flour, and brown sugar, mix until well blended. Reserve 1/2 quart oil and whip the oil as necessary to evenly moisten all parts of all ten cuts.
Heat a small skillet over medium heat. Add olive oil and saute the onion for about 2 minutes. Add salt to the pan along with the marinated flour. Bring to a rolling boil, stirring constantly. Slowly pour in water until everything is thoroughly incorporated. Reduce heat to low, add chopped oyster mushrooms, and continue cooking for 5 minutes.
Meanwhile, add sour cream, 1 cup reserved wine, sour cream, pecans, and maraschino cherry juice. When flavors are somewhat blended, cover, and continue cooking until tender. Season with salt and pepper, then stir in 1/2 cup reserved wine. Let cool overnight, then fill with marinara cheese and chill for 30 minutes. Serve with arroz con pollo sauce for dipping sauce.