No. 1518 — Chicken Pudding with Crayfish Tails
English historical translation of Molokhovets recipe No. 1518 from the 1901 Russian cookbook, retaining original methods and measures.
Clean two young chickens, remove heads, feet and wings for next day's soup, roast the birds and let cool.
Mince and pound the meat, adding as much milk-softened, sieved white bread as the volume of minced chicken.
Mix in about a quarter Russian pound of fresh butter, salt, pepper, nutmeg, six yolks and twenty-five crayfish tails, then fold in six whipped whites.
Pour into a partly filled mould greased with butter and sprinkled with rusks and steam at least half an hour.
Serve with white sauce No. 422, crayfish sauce No. 431 or tomato sauce No. 432.
Use remaining bones the next day to make rice soup, adding a pound of beef or a pound of bones.
To provide
2 chickens and ¼ Russian pound butter 1 bottle milk 1 pound bread, ¼ pound butter and pepper | Nutmeg, 5 eggs and 25 crayfish Sauce separately |