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Crayfish Pudding

8 servings

Ingredients

• 500 g stale white bread
• 0.38 l milk
• 100 g crayfish butter
• 8 pcs fresh eggs
• 1 tsp parsley, finely chopped
• 200 g kidney fat, finely chopped
• 30 pcs crayfish tails, small cut
• salt (a little)

Instructions

1. Thinly slice the crust off the white bread, soak the bread in milk, and stir.
2. Cream the crayfish butter until soft, then gradually add egg yolks, salt, parsley, kidney fat, and crayfish tails.
3. Finally, fold in the stiffly beaten egg whites and cook the pudding for 2½ hours.
4. Serve with béchamel sauce mixed with crayfish butter.

Modernized from a treasured 19th-century German cookbook.