2 onions, thinly sliced
2 stalks celery, thinly sliced
3 cloves garlic, minced
1 ounce diced pork sausage
1 1/2 cups wet dry white wine
16 meat pies or mini pizzazzs
5 quarts milk, chilled and whisked
Saute onions, celery and garlic for 10 minutes, stirring frequently. Pour in sausage or meat mix, wine and broth. Place meat squash paste into food processor, followed by yolks. Pulse, blending while doing so. Pour mixture evenly over cooked meat pies and sear at bottom and sides.