| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Philadelphia |
Cheese; col |
6 |
Servings |
INGREDIENTS
| 300 |
g |
Cream cheese, Philadelphia* |
| 300 |
g |
Ham minced* |
| 3 |
|
Eggs |
| 1 |
T |
Cornstarch |
| 1 |
t |
Prepared mustard |
| 2 |
T |
Minced parsley |
| 1 |
|
Bay leave |
| 1 |
pn |
Salt |
| 1 |
pn |
Ground pepper |
|
|
Butter and bread crumbs for |
|
|
buttering the mold |
INSTRUCTIONS
- Preheat oven (high temperature). 2.- Mix cream cheese, eggs,
cornstarch and mustard. You can use the electric blender here. 3.-
Combine ham and parsley. Add salt (be careful here!) and pepper to
taste. 4.- Grease a plum-cake mold** with the butter and sprinkle
thoroughly with the bread crumbs. Discard the crumbs that are not
stuck to the butter. 5.- Put the mixture in the mold, decorate with
the bay leaf, and bake 40-50 minutes. 6.- Cool, take out of the mold
and serve in slices at room temperature. (Don't worry if the pudding
loses volume while cooling, it's normal). 300 gr. = 3/4 pound (aprox.)
* The mold I use is about 10" long, 3" hide and 2" wide. I don't know
if "plum-cake mold" is understable... Posted to MC-Recipe Digest V1
#571 by Cristina Macia <adler@lander.es> on Apr 16, 1997
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