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Roast Beef Pudding

8 servings

Ingredients

• 625 g tenderly roasted beef, without skin and tendons
• lemon peel (a little)
• parsley (a little)
• 2 pcs milk bread
• milk, for soaking (as needed)
• 150 g butter
• 6 pcs egg yolks
• salt (a little)
• pepper (a little)
• 6 pcs egg whites

Instructions

1. Remove all skin and tendons from the tenderly roasted beef and finely chop with lemon zest and parsley.
2. Soak the grated milk bread in milk and squeeze firmly.
3. Cream the butter until fluffy, gradually add the meat, white bread, and the 6 egg yolks, season with salt and pepper, and finally fold in the egg whites.
4. Cook the pudding for 1½ hours.
5. When serving, unmold and serve with savory sauces such as mushroom or caper sauce.

Modernized from a treasured 19th-century German cookbook.