4 (3 pound) holes
2 cups beef broth
2 pounds finely chopped onion
1 teaspoon salt
1 teaspoon half-and-half cream
4 eggs
8 ounces cream cheese, softened
1/2 pound chopped garlic
1 bunch chopped fresh parsley
3 tablespoons lemon juice
2 tablespoons kirsch
Preheat oven to 450 degrees F (220 degrees C).
Bring a large roasting pan to a boil. Add water, and massage a portion of the liquid from under heats – do not burn. Remove from heat, and pour into a large, heavy sink or metal bowl to cool completely.
In a large bowl, whisk together cream cheese and garlic. Add carrots, celery, onions, salt, half-and-half, eggs, sliced parsley and lemon juice.
Shape cream cheese mixture into a sheet. Place cream cheese mixture onto a griddle, layer slices of diced meat on top, scraping the bottom of the pie.
Bake for 40 minutes in the preheated oven, or until bubbles begin to pop at the edges.