| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Raisins |
| 7 | oz | Semi sweet chocolate |
| 3 | tb | Butter |
| 6 | tb | Sugar |
| 3 | oz | Blanched almonds finely chopped |
| 7 | oz | Petit beurre bisquits, sweet plain, crushed |
| 3 | tb | Mixed candied orange peel and citron, chopped |
| 2 | Egg yolks |
INSTRUCTIONS
make simple syrup equal parts sugar and water. peel rind of orange and lemon thin, let them boil in the simple syrup for 15 minutes, then put on rack in oven at 350=B0 for few minutes to dry out. Soak the raisins in warm water 'til needed. Break up the chocolate & place in top of double boiler with butter and heat until melted, add sugar, almonds, bisquit crumbs, drained raisins and candied peel and mix well. Remove from from heat and stir in the egg yolks and let mixture cool almost completely. While still a little warm, form mixture into a rough salami shape with hands, place on saran wrap, seal and refrigerate for several hours. Slice thin and serve. Note: Mixture is crumbly. Make 4 rough balls and then combine to make one large salami. Form into rough shape, then place tightly in saran wrap, being careful to wrap completely, twist the ends and fold under and then roll the salami until it compacts and becomes firm. Place in refrigerator and chill until firm, couple of hours or overnight. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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