Genoese-Style Savory Pudding

Ingredients

• 150 g milk-fed veal
• 130 g chicken breast
• 50 g prosciutto (fat and lean)
• 30 g butter
• 20 g grated Parmesan
• 3 eggs
• nutmeg
• 1 pinch salt
• bread crumb soaked in milk
• 3 spoonfuls balsamella (bechamel) per recipe No. 137
• 1 chicken liver

Instructions

1. Chop the veal, chicken breast and prosciutto, then pound in a mortar with the butter, Parmesan and milk-soaked bread crumb; pass through a sieve.
2. Mix the sieved paste with three spoonfuls of thick balsamella (bechamel, No. 137), the eggs and nutmeg.
3. Pour into a buttered, paper-lined tin mold and cook in a bain-marie.
4. Unmold, remove the paper, and top with a sauce of chopped chicken liver cooked in gravy. Serve hot.