Chop the celery, parsley, onion, carrot and prosciutto and. sauté with 3 oz. Butter, then add the tomatoes and the garlic. Salt and let cook for about 1/2 hour, stirring frequently. Blend to a coarse consistency (the mixture should not be very liquid) and set aside.
Pass the tomato sauce through a fine sieve and blend in the béchamel, adding a pinch of sugar, salt and pepper. Let cool, stirring frequently; then blend in the beaten eggs.
Combine all the mixtures. Pour in a buttered 12-in. mold and cook in bain-marie in a pre-heated oven at 400ºF for about one hour. |
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