No. 1129 — Pudding of Leftover Roast Game
English historical translation of Molokhovets recipe No. 1129 from the 1901 Russian cookbook, retaining original methods and measures.
Gather leftover roast turkey, hen, duck or other game, add about ¼ Russian pound of ox bone marrow and three hard-boiled eggs, mince and pound in a mortar.
Beat ¼ Russian pound of butter until pale, then add six yolks one at a time, gradually mixing in the prepared meat.
Add three spoonfuls of grated bread, some lemon zest and nutmeg, and beat consistently in one direction.
Fold in six whipped whites. Butter a mould, dust with breadcrumbs and line its sides with whole parsley leaves.
Fill with the pudding mixture and bake in the oven for about an hour, as in the cookbook's pudding note.
Serve with brown sauce No. 405, 406 or 407.
To provide
Leftover roast game and 6 eggs Nearly ¼ Russian pound of ox marrow ¼ Russian pound of butter and ½ French white loaf | Lemon zest Nutmeg and salt Green parsley |