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Veal Roast Pudding

8 servings

Ingredients

• 500 g cold veal roast, without skin and tendons, chopped
• 250 g raw minced beef
• shallots (some)
• 1 tbsp butter, for sweating
• 2 pcs eggs, for scrambled eggs
• 3 tbsp milk
• 100 g butter, creamed until frothy
• 6 pcs egg yolks
• salt (a little)
• nutmeg (a little)
• sweet cream (a few tbsp)
• 100 g grated white bread
• 6 pcs egg whites

Instructions

1. Finely chop the cold veal roast and mix with the raw minced beef.
2. Sauté a few shallots in 1 tablespoon of butter and use 2 eggs and 3 tablespoons of milk to prepare soft scrambled eggs, which are then mixed with the meat.
3. Cream 100 g of butter until frothy, stir in 6 egg yolks, the necessary salt, a little nutmeg, the scrambled eggs, a few tablespoons of sweet cream, the minced meat, and 100 g of grated white bread, finally fold in the egg whites.
4. Cook this pudding for 1½ hours or bake it in the oven and serve with mushroom, caper, or anchovy sauce.

Modernized from a treasured 19th-century German cookbook.