|Día de lluvia en Compludo 2(A Rainy Day in Compludo)|
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FRIED MUTTON, ONIONS AND NUTS CALLED “DOBLADURA” IN SPANISH ADAPTED FROM NOLA # xxxviii-4 DOBLADURA DE CARNERO
1 c meat broth
¼ c lard
1 onion chopped
1 c hazelnuts
1 lb mutton
1 tsp cinnamon
1 tsp cloves
14 egg yolks
1 tsp saffron
|A Truly Unique Dish and Very Special Dish|
Photo by: Lord-Williams
Heat a frying pan. Add ¼ c lard. When hot add onion and gently fry.
Toast, soak and peel hazelnuts, and grind them with the bread that was soaked in the broth; Strain this through a woolen cloth to make hazelnut milk.
Cut the meat into pieces as big as two fingers and gently fry them with the bacon fat. Sprinkle with ½ tsp cinnamon and ½ tsp cloves. After frying the meat, mix it with the onion and add the hazelnut milk.
PREHEAT OVEN TO 375ºF/190ºC
Beat 14 egg yolks, ½ tsp cloves and ½ tsp cinnamon and a 1 tsp saffron to make the eggs color of Spanish broom flowers.
Pour the meat mixture into an ovenproof casserole. Pour the egg yolk mixture over this. Bake 20 minutes or until the yolks are solid.
Serve this on plates and sprinkle with ground cinnamon and sweet pomegranate seeds.
 When this recipe was made pomegranates were not in season. It is a pity they are so decorative.
 The original recipe calls for cooking the egg yolks in the pot over the stove. This is at the discretion of the cook.