No. 1030 — Steamed Chicken Pudding with Crayfish
English historical translation of Molokhovets recipe No. 1030 from the 1901 Russian cookbook, retaining original methods and measures.
Clean two young hens, remove heads, legs and wings, and reserve them for soup the next day.
Roast the hens, cool, remove the tender meat, mince and pound it. Add as much white bread boiled in milk and rubbed through a sieve as there is minced chicken by volume.
Mix in about ¼ Russian pound of fresh butter, salt, pepper, nutmeg, four to six egg yolks and the tails from twenty-five crayfish.
Fold in four to six beaten egg whites, pour into a buttered mould sprinkled with breadcrumbs, leaving room for the pudding to rise.
Steam at least half an hour, as described in the steamed-pudding note. Turn onto a dish and serve with white sauce No. 422, crayfish sauce No. 431 or tomato sauce No. 432.
To provide
2 hens and ¼ Russian pound of butter 1 bottle of milk 1 white loaf and ⅛ Russian pound of butter | 4–6 eggs and 25 crayfish Nutmeg Ingredients for the sauce |