Classic Cook Books
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page 67
the gravy from the giblets, slighthly thickened with a pinch of flour and serve
with the giblets around, seeing that there is plenty of gravy for them.
88
PUDDING GENOESE
(Budino alla genovese)
Chop together a slice of veal, some chicken breast and two slices of ham and
then grind or better pound them, with a small piece of butter, a tablespoonful
of grated cheese and a crumb of bread soaked with milk. Rub through a sieve and
add three tablespoonfuls of Balsamella (see No. 54) which you will make thick
enough for this dish, three eggs and just a taste of nutmeg, mixing everything
well.
Take a smooth mold, grease it evenly with butter and put on the bottom a sheet
of paper, cut according to the shape of the bottom and equally greased with
butter. Pour over the above ingredients and cook in a vessel immersed in boiling
water (double boiler).
When taken from the mold, remove the paper and in its place put a gravy formed
with chopped chicken giblets cooked in brown stock. Serve hot.
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