2 whole cloves, crushed
1 cup white sugar
1/2 cup chopped tomatoes
2 egg yolks, beaten
1 tablespoon cayenne pepper
1 cup dry bread crumbs
1/2 cup water
1 (8 ounce) package chopped celery
1 onion, sliced
6 small green bell peppers, diced
6 large tomatoes, diced
1 cup dry white bread crumbs
1/2 cup water
salt and pepper to taste
Melt 3/4 cup (uncooked) dark brown sugar and 3/4 cup (uncooked) whole cloves in a medium saucepan over a medium heat. Stir in tomatoes, egg yolks and cayenne pepper until mixture is thick and it is just barely simmering. Place celery in pan; reduce heat to medium-low and allow to simmer 15 minutes.
Meanwhile, bring a large pot of water to a boil, add egg yolks and stirring, cook until thick, stirring constantly. Stir in bread crumbs and water, bring to a boil. Reduce heat to low and simmer 15 to 20 minutes, until mixture thickens and thickens. Stir in salt and pepper and continue cooking 5 minutes, until mixture thickens and begins to caramelize. Remove from heat and stir in celery.
Puree onions and tomato purees into chicken mixture; stir well and cook until mixture thickens. Stir in bakery mix and serve immediately.