BROCCOLI TIMBALES with CURRY BACON SAUCE

A rich first course that we have presented with a Curry Bacon Sauce.

6 individual molds, 3/4 cup capacity, buttered
1 tablespoon butter
2 tablespoons minced shallots
1 clove garlic, minced
1/2 cup whipping cream
1 cup rich chicken stock {preferably homemade}
4 eggs, beaten
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
Dash freshly grated nutmeg
Dash black pepper
1 1/2 cups finely chopped cooked broccoli
Dash lemon juice
Curry Bacon Sauce {recipe follows}

Melt the butter and briefly saute the shallots and garlic. Set aside.
Combine the cream, stock, beaten eggs, Parmesan cheese, salt, nutmeg, pepper, and lemon juice to taste. Add the broccoli, sauteed shallots, and garlic to the cream mixture. Pour into 6 individual buttered molds, and place the molds in a baking pan. Fill the pan with hot water to the level of the filling in the molds.
Bake in a preheated 325 degree oven until a knife inserted in the center of a timbale comes out clean, about 20-30 minutes. Invert onto a serving plate and cover with Curry Bacon Sauce.
Serves 6 as a first or luncheon course.

CURRY BACON SAUCE

1 teaspoon unsalted butter *
2 tablespoons minced whole green onions
1/2 teaspoon curry powder
Pinch of dried thyme
1/4 cup chicken stock
1/2 cup whipping cream
1 slice thick bacon, cooked crisp and minced

Melt the butter in a small saucepan over medium heat. Add the green onions and saute until they are soft. Reduce heat and add the curry and thyme. Cook, stirring constantly, for 5 minutes. Add the stock and cream. Continue to cook until reduced and slightly thickened. Remove from the heat and add the minced bacon. Serve warm over the broccoli timbales.

* If you are using canned stock the unsalted butter is important. Otherwise, you will end up with a salty sauce.