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Sweet Crayfish Pudding

10 servings

Ingredients

• 750 g stale white bread
• 0.38 l fresh milk
• 75 g crayfish butter
• 10 pcs fresh eggs
• 100 g sifted sugar
• 15 g bitter macarons, crushed
• 200 g kidney fat, finely chopped
• 18 pcs crayfish tails, small cut

Instructions

1. Cut off the crust from the white bread, soak the bread in milk, and stir.
2. Cream the crayfish butter until soft, then gradually stir in egg yolks, sugar, macarons, kidney fat, and crayfish tails.
3. Finally, gently fold in the stiff egg foam and cook the pudding for 2½ hours.
4. Season the accompanying milk or cream sauce with crayfish butter.

Modernized from a treasured 19th-century German cookbook.