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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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/2008/08/18/charleston-hobotee/. Ingredients:
3 tablespoons butter |
1 medium onion, finely chopped |
1 tablespoon curry powder( see above to make your own) |
1 1/2 cups finely chopped cooked beef, veal or pork |
1 slice white bread, soaked in milk and squeezed dry |
2 tablespoons chopped almonds |
2 tablespoons fresh lemon juice |
3 large eggs |
1/2 teaspoon sugar |
salt to taste |
1 cup half-and-half |
dash of white pepper |
small bay leaves |
Directions:
1. Preheat oven to 300 degrees.
2. In a skillet, melt the butter over moderate heat, add the onion, and cook, stirring till softened, 2 to 3 minutes.
3. Add the curry powder and cook, stirring 2 minutes longer.
4. Transfer the onions to a mixing bowl, add the meat, bread, almonds, lemon juice, one of the eggs, the sugar and salt and blend thoroughly.
5. Butter six 1/2 cup ramekins and divide the meat mixture among them. (Likewise, do the same to a large casserole to make one dish)
6. In another bowl, combine the remaining 2 eggs, half-and-half, white pepper and whisk till blended.
7. Pour equal amounts of the cream mixture into the ramekins, garnish the tops with the small bay leaf, and bake till golden, about 25 minutes.
8. Serve hot.
9. I needed to hit mine under the broiler for a minute to brown the tops.
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