Savoury Pudding

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
3 tablespoonfuls of vermicelli cut small ↝ Vermicelli, made from soy [Legumes and Legume Products]
3 eggs—both yolks and whites ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little more cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
salt ↝ Salt, table, iodized [Spices and Herbs]
white pepper ↝ Spices, pepper, white [Spices and Herbs]
shallot ↝ Shallots, raw [Vegetables and Vegetable Products]
mushroom peelings ↝ Mushrooms, raw [Other vegetables and combinations]
small pieces of cold cooked tongue, or ham and truffles ↝ Tongue [Liver and organ meats]
small pieces of cold cooked tongue, or ham and truffles ↝ Ham [Cold cuts and cured meats]
small pieces of cold cooked tongue, or ham and truffles

for serving

a good brown sauce such as “à la Dreux” (see Grouse Fillets No. 2, under Game), or “Demi-glace” (see Sauces for Meat), or “Fines Herbes” (see Sauces for Fish)
a good brown sauce such as “à la Dreux” (see Grouse Fillets No. 2, under Game), or “Demi-glace” (see Sauces for Meat), or “Fines Herbes” (see Sauces for Fish)
a good brown sauce such as “à la Dreux” (see Grouse Fillets No. 2, under Game), or “Demi-glace” (see Sauces for Meat), or “Fines Herbes” (see Sauces for Fish)

Instructions (3)

Put a pint of cream on the fire, and when it boils add 3 tablespoonfuls of vermicelli cut small; let it simmer about 5 minutes; add 3 eggs—both yolks and whites; beat all up together with a little more cream, salt, white pepper, shallot and mushroom peelings.
Line a mould with small pieces of cold cooked tongue, or ham and truffles, and carefully pour in this mixture.
Bake, or steam, and when turned out serve with a good brown sauce such as “à la Dreux” (see Grouse Fillets No. 2, under Game), or “Demi-glace” (see Sauces for Meat), or “Fines Herbes” (see Sauces for Fish).

Original Text

Savoury Pudding.
Put a pint of cream on the fire, and when it boils add 3 table-
spoonfuls of vermicelli cut small; let it simmer about 5 minutes;
add 3 eggs—both yolks and whites; beat all up together with a
little more cream, salt, white pepper, shallot and mushroom
peelings.
Line a mould with small pieces of cold cooked tongue, or
ham and truffles, and carefully pour in this mixture.
Bake, or steam, and when turned out serve with a good brown
sauce such as “à la Dreux” (see Grouse Fillets No. 2, under
Game), or “Demi-glace” (see Sauces for Meat), or “Fines Herbes”
(see Sauces for Fish).

Notes

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