1. Preheat oven to 350 degrees. Prepare fennel and toss with lemon juice in a bowl. Then arrange the fennel in a well-buttered baking pan or casserole dish.
2. Bring the stock to a boil and pour it over the fennel. Crack pepper over the fennel and cover the pan with a piece of buttered parchment paper. Bake 1 hour or more, turning the bulbs or basting them from time to time.
3. When the fennel is very easily pierced with a knife, remove from the stock with a slotted spoon. Discard any outer leaves, and keep the fennel warm.
4. Strain the stock through a fine strainer. Measure 2 cups for the sauce and reserve the remainder for another use. Reduce the 2 cups stock until glazy. Add the heavy cream and reduce the mixture until it is thick enough to coat the back of a spoon.
5. Meanwhle, either grill, broil, or pan-fry the prosciutto until just cooked. Allow it to cool and then dice it.
6. Put the fennel in individual ovenproof serving dishes or one large attractive dish. Pour the stock and cream mixture evenly over the fennel. Sprinkle the Parmesan and prosciutto over the dish. Return it to the oven and brown briefly. Serve.
This is a very adaptable dish. If you think of it as a molded omelet, it will be easier to imagine the different ingredients that you would enjoy with it. The only thing to remember is that if you add a wet ingredient like freshly cooked spinach, be sure to drain it before adding to the eggs or your proportions will be upset. This dish can withstand the serving conditions of a buffet, and it is so much nicer than ordinary scrambled eggs for your guests' bruncheon.
Serves 12
12 whole eggs 1 quart heavy cream
1 tablespoon butter Salt and pepper to taste
OPTIONAL INGREDIENTS
drained 2 cups cooked acorn squash 2 cups sauteed onions
2 cups blanched chopped spinach, well
1 cup chopped roasted garlic or peppers
1 cup grated cheese
1 cup assorted chopped fresh herbs
1 cup diced Westphalian ham
2 cups sauteed mushrooms
1. Preheat oven to 375 degrees. Put a folded towel in the bottom of a roasting pan larger than the flan pan, fill the pan less than half full of water, and put it in the oven to heat. In a stainless steel bowl, beat together eggs and cream.
2. Select a stainless steel pan about 4 inches deep and approximately 7 inches by 10 inches. Butter it lightly. Add your chosen ingredients to eggs. Salt and pepper to taste and stir gently.
3. Pour egg mixture into the prepared pan and cover with foil. Carefully lower flan pan into bain-marie (water should come halfway up the outside of the flan pan). Bake approximately 40 minutes. Remove foil. Brown for a minute and serve.
This is one of my most sought-after recipes. I have used it to accompany rack of lamb, Cajun rib steak, and other hearty meals. It is baked slowly for a long time, and will hold up nicely if you wish to include it in a buffet-style meal. The gratin can be assembled 12 hours before cooking.
Serves 8 to 12