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Veal Roast Pudding

  • 1 pound veal for roasting
  • 1/2 small onion, cut fine
  • 1 tablespoon minced parsley
  • 5 tablespoons butter
  • Salt and pepper
  • 3 egg yolks, beaten well
  • 1 teaspoon grated Parmesan cheese
  • 1 dry roll, grated
  • 1/4 cup cream
  • 1 cup tomato or anchovy sauce
  • 3 egg whites, beaten stiff
Chop veal into small pieces. Cream 4 tablespoons of the butter, add the meat, egg yolks, salt, pepper, cheese, grated roll (or cracker meal), cream and parsley; mix well. In remaining tablespoon of butter, saute the onion until lightly yellowed, add to meat mixture. Fold in egg whites. Pour into well-greased mold, which has a tight-fitting cover; sprinkle mold with cracker meal before adding mixture. Cover mold tightly, cook in boiling water 1 hour. When done, remove cover, turn pudding onto hot platter, serve proudly with tomato or anchovy sauce.

Serves 6 People
Submitted by Cassyjean - Torrington, CT Jun 4, 2009
23 min 60 min 83 min


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