pudding from genoa

 PUDDING GENOESE

(Budino alla genovese)

Chop together a slice of veal, some chicken breast and two slices of ham and then grind or better pound them, with a small piece of butter, a tablespoonful of grated cheese and a crumb of bread soaked with milk. Rub through a sieve and add three tablespoonfuls of Balsamella (see No. 54) which you will make thick enough for this dish, three eggs and just a taste of nutmeg, mixing everything well.
 

Take a smooth mold, grease it evenly with butter and put on the bottom a sheet of paper, cut according to the shape of the bottom and equally greased with butter. Pour over the above ingredients and cook in a vessel immersed in boiling water (double boiler).

When taken from the mold, remove the paper and in its place put a gravy formed with chopped chicken giblets cooked in brown stock. Serve hot.