Kalbnuiloh-Padding (Sweetbread Pudding)

Ingredients

• 2 tablespoonsful salt
• I „ chopped parsley
• 4 oz. butter
• A pinch of pepper
• y yy jy cayennc
• I lb. sweetbread
• 6 oz. rice
• 6 eggs
• I quart broth
• Soup herbs

Method

1. 1

   Soak the sweetbread and boil it with the soup herbs in the broth for 15 minutes.

2. 2

   Then take it out, strain off the broth and boil the rice gently for an hour in the latter.

3. 3

   Ten minutes before it is finished, add 2 oz. butter.

4. 4

   Stand the rice on one side to get cool.

5. 5

   Cream the other 2 oz. butter, add the yolks, parsley and pepper, and, alternately, the rice and whipped white of eggs and finally, the sweetbread cut into small dice.

6. 6

   Fill a well-buttered mould three-quarters full and boil for 1.5 hours.

7. 7

   Serve with Sardellen, Crayfish or Caper Sauce.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 45. The excerpt below is the record exactly as published.

Kalbnuiloh-Padding. (SWBBTBRBAD PUDDING.) Time of Preparaium : 3 hours. 2 tablespoonsful salt. I „ chopped parsley. 4 oz. butter. A pinch of pepper. ,y yy jy cayennc. I*br 6 Persons. I lb. sweetbread. 6 oz. rice. 6 eggs. I quart broth. Soup herbs

Cook this with the app: pantry check, scaling, and the assistant.