Fennel Timbales

• 2 fennel bulbs
• Salt and freshly ground black pepper to taste
• 4 tablespoons scallions, minced
• 4 tablespoons butter
• 1 3/4 cups dry bread crumbs
• 1 cup milk
• 4 eggs
• 1/2 cup freshly grated Parmesan cheese
• 13 cup heavy cream
• 1 tablespoon chopped fresh dill
• Butter and bread crumbs for 12 (4 ounce) souffle dishes

1. Preheat oven to 375 degrees.
2. Trim and quarter fennel, reserving tender stems.
3. Simmer in boiling salted water about 20 minutes, until tender; drain and run under cold water to stop cooking.
4. Dry in towels to remove as much moisture as possible.
5. Chop fine with tender stems.
6. Saute scallions in butter until soft; add fennel and cook over low heat until remaining moisture evaporates.
7. Soak bread crumbs in milk; beat eggs and combine with soaked crumbs, fennel, cheese and cream.
8. Season with salt, pepper and dill.
9. Butter the molds; line bottoms with buttered wax paper and sprinkle with bread crumbs.
10. Fill molds with fennel mixture and place in shallow roasting pan.
11. Pour boiling water in pan to come one-third way up sides of molds.
12. Set molds in oven and bake for 30 minutes, until mixture is firm and has pulled away from sides.
13. Unmold, peel off paper and serve.

fennel bulbs, salt, scallions, butter, bread crumbs, milk, eggs, parmesan cheese, heavy cream, dill, butter

Taken from cooking.nytimes.com/recipes/1574 (may not work)