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Classic
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page 248
mould and cook for 2 hours. It is served with a crab- or a mushroom sauce.
39. Pudding made of Cold Veal Roast. For 12-14 persons take 1 3/4 pounds of cold
roast veal, freed from sinews and chopped very finely, 8 eggs, 5 tablespoonfuls
of butter, 2 heaping tablespoonfuls of stale, grated wheat bread, 1/2 cupful of
sweet cream, 6 finely chopped eschalots, salt and a little nutmeg. Rub the
eschalots with 1 ounce of the butter, then beat with 2 eggs and 2 tablespoonfuls
of water and mix thoroughly. Stir the remaining butter to a cream and add, one
by one, the yolks of 6 eggs, and beat for a few minutes, then add the minced
eschalots, bread, cream, mace, veal, salt, and stir well together, adding at
last the beaten whites of the eggs. The pudding is steamed in a well-buttered
mould for 1 1/2 hours and is served with a mushroom-, crab-, or a good brown
gravy. If served cold, a gravy made of the yolks of a few hard-boiled eggs,
grated, mixed with olive oil, vinegar, sugar, capers, mustard and pepper,
stirred well together.
40. Crab Pudding. For 14-16 persons. 1 1/3 pounds of stale grated wheat bread, 1
pint of fresh milk, 3 ounces of crab butter, 10 eggs, 1/4 pound of sugar, 1/2
ounce of bitter macaroons or the rind of a lemon, a little salt, 7 ounces of
finely chopped kidney suet and 10 crabtails cut into pieces.
Remove the crusts of the wheat bread, soak it in milk, press it and then stir
with it the crab butter. Add one by one the yolks of eggs, sugar and macaroons,
kidney suet and crab tails, and at last stir in the whites of the eggs, and
steam for 2 1/2 hours. A sauce is made of cream or milk to which add some crab
butter and stir through it the yolks of a few eggs.
41. Fish Pudding. To 1 pound of fish take a little over 3 ounces of grated rolls
or wheat bread. 1/4 pound of butter, 4 eggs, 1 cupful of sour cream, a little
nutmeg, mace, chopped parsley and salt to taste. The fish is cooked and finely
chopped.
Stir the butter to a cream, add yolks of eggs, the chopped fish, grated bread
and the other ingredients, mix well together, and then add the beaten whites of
the eggs. If it should be too thick add a little sweet milk.
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