(Recipe #38, page 161)
Ingredients: 1¾ pounds of finely chopped fresh-tasting veal roast, with skin and sinews removed, 8 eggs, a scant 6 ounces of butter, 2–3 ounces of 2-day-old grated milk-bread [bread soaked in milk], ½ cup of sweet cream, 6 finely chopped shallots, salt, and a bit of nutmeg.
Sweat the shallots in 1 ounce of the butter and add 2 eggs beaten with 2 tablespoons of water to make scrambled eggs. Cream the rest of the butter, gradually add 6 egg yolks, and stir vigorously for a bit to one side. Then add the scrambled eggs, bread, cream, nutmeg, veal, and the necessary salt, stirring constantly, and finally fold in the stiffly beaten egg whites. Boil the pudding in a well-buttered mold for 1½ hours. Send it to the table hot, with a mushroom or crayfish sauce or a good brown gravy.
This pudding is best served hot, but it may also be served cold. In that case serve it with a sauce made of a few grated hardboiled egg yolks, a generous amount of good olive oil, wine vinegar, sugar, capers, and a bit of salt and pepper, well mixed together.
Translated by David Green.