Christophine

Preparation

1. Step 1

   Cut the christophine in half lengthwise. Cut side down, steam it over boiling water for 40 minutes, or until the flesh is easily pierced with the tip of a sharp knife. Discard the soft white heart.

2. Step 2

   If making a gratin, scoop out the flesh from the skin, leaving a shell one-quarter-inch thick. If making acras, use all of the flesh.

3. Step 3

   Mash the flesh with a fork. Drain, then squeeze dry between doubled paper towels.