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Classic
Cook Books
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page 249
This pudding is cooked for 2 hours. It is served with an oyster or anchovy
sauce. In case you have neither, use butter, because thin kind of pudding is
somewhat dry.
42. Liver Pudding. For 10-12 persons, take a nice calf's liver, 4 tablespoonfuls
of pork fat, 2 grated onions, 2 heaping tablespoonfuls of soaked wheat bread 6
egg, 3 ounces of Parmesan cheese, salt and 4 chopped truffles. The calf's liver
is skinned, chopped fine with the pork fat and then parsed through a sieve. The
prated onions and soaked wheat bread are mixed with the butter and then added to
the liver, then mix with the yolks of eggs, cheese, salt and seasoning and mix
well together. Then stir in the beaten whites of the Pii'gs, and cook the
pudding for 1 1/2 hours and serve immediately with caper, truffle or anchovy
sauce.
43. Pudding made of Remnants of boiled Cod Fish. For 12-15 persons take 1/2
pound of butter stirred to a cream, 10 eggs, a few finely chopped eschalots,
nutmeg, salt, 1/2 pound of grated wheat bread 2 1/2 pounds of finely chopped
codfish, stir well together and fill into a well-buttered mould and cook for 1
1/2 hours. With this pudding the following sauce is served: A few finely chopped
eschalots are stewed with some butter and thickened with a little flour, add
some boiling bouillon, quickly gotten ready by using extract of beef, stir
together, add nutmeg, lemon juice and salt, stirred with the yolks of 2 eggs
which have been mixed with a little sweet cream.
Hot puddings should never be taken into the sick room, as they are not easily
digested.
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