Anonymous 2-7-2005

1 abalone per person

1 large onion, chopped

2 cloves garlic, crushed

1 stale French baguette, cut into small pieces

2 hard boiled eggs, sliced

freshly ground black pepper

paprika

dry white wine

olive oil

butter

grated cheese

Clean abalone and place in water, bring to the boil and reduce to a simmer. Cook

until tender. Mince coarsely or chop one and mince the rest finely. Soak stale

bread in a small amount of abalone broth. When all the bread is soft, pass

through a sieve or put into a food processor until it resembles a paste. Heat

olive oil and fry onions until golden, add garlic and paprika. Stir well.

Remove onion mixture from heat and add the abalone and bread mixture. Add

pepper, grated cheese and wine to taste. The mixture should have the

consistency of a paste, not too thick or too runny. If too thick, add a little

broth to make it lighter. Fill individual oven proof containers to half full

and put down two slices of hard boiled egg. Fill to the top. Sprinkle with

grated cheese and put a small dab of butter on top. Bake in a 400F oven until a

golden crust has formed.