Pudding Genoese Recipe

(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.

Vote