347. Budino alla Genovese

Pudding Genoese Style

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Ingredients

  • 150 grams (about 5-¼ ounces) of milk-fed veal
  • 1 chicken breast weighing about

Method

Using a mezzaluna, chop the veal, chicken breast, and prosciutto and then put them in a mortar along with the butter, Parmesan cheese, and a bit of crustless bread soaked in milk. Crush it all very well until the mixture is fine enough to pass through a sieve. Put the puréed mixture in a bowl and add three tablespoons of béchamel sauce (recipe 137). For t