Getting pretty complex, here

Further evidence, in case you needed it, that Paula Deen is a waste of oxygen.

Seriously, this kind of advanced cooking technique is way beyond my skills. Maybe one of the local chefs could try this out and see if it sells.

Thanks to Dave Barry's blog for bringing this to my attention.

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Update: Ok,I see the problem now. Clearly some text was omitted in the recipe. Here's what she was really trying to describe, quoted from The Regional Cooking of Italy, published by the Academia Italiana Della Cucina.

"This very involved recipe for brioche filled with chicken and mushrooms from the area of Campania called for homemade brioche called conglufi, two separate bechamel sauces, and making quantities of ground chicken, mushrooms, peas, and prosciutto cotto. The conglufi were baked in small moulds about two inches across and four inches high. After baking, a cylinder was cut out of the center to hold the filling and what was cut out became the "cap." A very thick bechamel would be mixed with ground chicken, egg, and cheese, and then formed into balls. The mushrooms were cooked in butter and sherry, and the peas, just lightly cooked in boiling water and flavored with butter. The second bechamel became the sauce for the filling and (sic) mixed with the quenelles, cooked mushrooms, peas, and prosciutto cotto. The conglufi were stuffed with the hot filling and served immediately."

This makes so much more sense, taken in the proper context. I do a similar dish on weeknights when I'm tired and don't have time for something more complicated.