Charleston Hobotee - cooking recipe

Ingredients

3 tablespoons butter
1 medium onion, finely chopped
1 tablespoon curry powder
1 1/2 1 1/2 cups veal or 1 1/2 cups pork
1 slice white bread, soaked in milk and squeezed dry
2 tablespoons chopped almonds
2 tablespoons fresh lemon juice
3 large eggs
1/2 teaspoon sugar
salt
1 cup half-and-half
1 dash white pepper
bay leaf

Preparation

Preheat oven to 300 degrees.
In a skillet, melt the butter over moderate heat, add the onion, and cook, stirring, till softened, 2 to 3 minutes.
Add the curry powder and cook, stirring 2 minutes longer.
Transfer the onions to a mixing bowl, add the meat, bread, almonds, lemon juice, one of the eggs, sugar, and the salt and blend thoughly.
Butter six 1/2 cup ramekins and divide the mix among them.
In another bowl, combine the remaining 2 eggs, half-and-half, and white pepper and whisk till blended well.
Pour into ramekins equal amounts.
Garnish tops with a bay leaf.
Bake until golden, about 25 minutes.
Serve hot.