Fennel Mold

Ingredients

• fennel
• butter
• salt
• milk
• balsamella
• grated Parmesan
• eggs

Instructions

1. Trim and cut the fennel into small wedges; boil two-thirds through and drain.
2. Saute in butter, salt, moisten with milk, then add a little balsamella.
3. When cold, add Parmesan and three or four beaten eggs (leave whole or sieve).
4. Cook in a smooth or ring mold in a bain-marie; serve hot, optionally with a giblet-and-sweetbread ragout.