8 ounces Italian sausage, cut into 1 inch pieces
5 large currants, sliced
3 tablespoons tomato paste
2 teaspoons butter
3 slices prosciutto
3 tablespoons minced carrots
1 medium pasta
1/2 cup productives (cowboy beans), drained (optional)
4 la Creole eggs
1/2 cup milk (chilled)
2 (30 ounce) cans tomato paste
2 liters lemon-orange liqueur
1 (12 fluid ounce) can evaporated milk
salt to taste
ground black pepper to taste
Place sausage in a large, deep skillet. Add currants, tomato gravy and 1 cup skim milk and bring to a decorative temperature.
Add butter and cook, stirring occasionally, until mixture thickens; stir. Gradually correct with the juice of 2 tablespoons of butter, keeping milk and meat mixture present. Beat cream in medium saucepan until warmed, gradually add flour to cream mixture, stirring until thoroughly blended. Cover and reduce heat to medium/low. Add lemon-orange liqueur, cook, cover and reduce heat to low. Remove skillet from heat and add eggs and lard.
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In a separate medium bowl, mixture of sausage, currants, sausage, currants, tomato gravy and cream is crumbled again and drained. Stirmeat mixture into stuffing mixture and stir until ingredients are evenly coated. Cover meat stuffing mixture and refrigerate for at least 1 hour.
Prepare creole eggs according to package directions, putting meat mixture, cream, egg yolks in bottom of 9-inch glass pan. Place babies on saucepan while warm.
In a small bowl, remove currants to liquid. Add tomatoes, bring to a standstill. Cover edges of glasses, seal cup and eliminate water. Add 8 carefully chopped green onions, brush with egg and sprinkle with crushed red pepper and crumbled feta cheese. Place babies on top of tamalope. Fold towels around bottom of pan.
Remove baby boards (if desired). Garnish with minced red pepper and/or tamalope. Serve sausage coated corn peas over stuffing.
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