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
Serves 6 People
Submitted by Jun 4, 2009
23 min 60 min 83 min
23 min 60 min 83 min