Flan De Jamon With Watercress Sauce

God warned Lot’s wife of the impending disaster. He tried to rescue her from His judgment. He even set her on the way to salvation, shepherding her to safety. But the bent of her heart was even more powerful than the grasp of the angels leading her by the hand. She gave proof that she had never taken God seriously when she would not sever her heart-ties with Sodom. She came as close to deliverance without receiving it as was possible. Looking to the past she destroyed her future. Having received the grace of God in vain, she passed the point of no return. Not even the fire and brimstone falling around her could heal her divided heart… We might feel inclined to ask why Lot’s wife paid such a price for her error. Oh, but she sinned grievously against the Lord. Not only did she lack the pioneering pilgrim spirit required of those who leave their former lives for a better city, but she was in love with the sinful world… What she left behind and still held in her heart obviously was very dear to her, dearer than the treasures of God.

Cheryl Ford

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Med01	6	Servings

INGREDIENTS

1	lb	Fresh medium-size asparagus
		spears rough ends
		removed
2	c	Bechamel
1/4	lb	Jamon Serrano or prosciutto
		cut 1/4" dice
1	pn	Nutmeg
1/4	c	Grated Parmigiano cheese
2		Eggs, plus
2		Egg yolks
1/4	c	Fresh bread crumbs, lightly
		toasted
		Under broiler
		=== SAUCE ===
2	oz	Butter
4	oz	Manchego cheese
6	oz	Heavy cream
		Salt, to taste
		Freshly-ground black pepper
		to taste
1	c	Watercress leaves, blanched
		shocked

INSTRUCTIONS

Preheat oven to 400 degrees. Bring 4 quarts water to a boil. Add 2
tablespoons salt. Blanch asparagus until just tender (1 minute) and
remove to ice bath and refresh. Cut asparagus in half. Cut top half
into 1/2-inch pieces and set aside. Place bottom halves in a food
processor and blend into a fine puree. In a bowl, mix pureed
asparagus, bechamel, pieces of ham, salt, nutmeg, Parmesan, eggs, and
yolks, and mix thoroughly. Add top half asparagus pieces and gently
fold them in. Butter an 8-inch bundt pan and coat with crumbs, pour  in
asparagus mixture and place in a 12-inch baking pan 2/3-filled  with
hot water. Bake for 40 to 45 minutes or until top is golden  brown and
a dipped toothpick comes out clean. Remove and allow to  cool 15
minutes. For the sauce, mix butter, grated manchego, heavy  cream, and
salt and pepper in small saucepan and heat gently until  smooth and
creamy. Chop watercress leaves and stir into sauce and  remove from
heat. Turn flan out onto plate and slice into 2-inch  slices and plate.
Spoon watercress sauce over slices and serve. This  recipe yields 6
servings.  Recipe Source: MEDITERRANEAN MARIO with Mario Batali From
the TV FOOD  NETWORK - (Show # ME-1B11 broadcast 06-08-1998) Downloaded
from their  Web-Site - http://www.foodtv.com  Formatted for MasterCook
by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net  06-09-1998  Recipe by: Mario Batali  Converted
by MM_Buster v2.0l.

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