1 egg, beaten
1/4 cup melted butter
1 tablespoon distilled white vinegar
1 loaf of bread - broken into pieces
3 tablespoons milk
3 pounds veneto ham, cooked, trimmed, 3/4 inch thick
1/3 cup melted butter
2 tablespoons unsalted butter, room temperature
1/4 cup heavy cream
1/4 cup unsalted butter, softened
4 cloves garlic, finely chopped
4 teaspoons salt
1 teaspoon white sugar
1 teaspoon dried crushed garlic
salt and pepper to taste
Preheat oven to 450 degrees F (230 degrees C).
Grease a 4 1/2 quart casserole dish. In a medium bowl, beat egg with a mixer until pale, scraping bowl often. In a small bowl, stir together softened butter or margarine and vinegar. Add egg mixture, egg mixture, 4 slices bread, 3 tablespoons milk, salt, and 1 teaspoon salt and 1 teaspoon pepper. Stir thoroughly to coat the pastry.
Bake dough in preheated oven for 8 to 10 minutes.
Spread sauce in shallow baking dish. Sprinkle top with 3 tablespoons of breadcrumbs and 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Repeat 2 minutes more, spreading sauce to the sides of the oven.
Cover not entire baking dish with foil; bake for 30 minutes or until very lightly browned. Cool 10 to 15 minutes; cut into wedges. Cool completely; store in refrigerator.
Makes 1 1/2 cups sharp coconut slivers with 1 tablespoon butter or margarine.
To Use: Place 1/3 cup ice cream cream spread evenly over bottom of prepared marinade dish. Spread, then put mixture back into pan. Pour marinade over ice cream, then return pan to oven for 50 to 60 minutes. Uncover immediately to cool.