Truffle Pudding

Ingredients

• a small pudding basin
• line it with suet paste
• with an inner lining of quenelle mixture
• mixed with one or two eggs according to quantity
• Fill up the centre of the pudding with truffles
• thicken it with a little butter and flour
• add a squeeze of lemon juice
• tie a floured cloth over

Method

1. 1

   Butter a small pudding basin, line it with suet paste, and then with an inner lining of quenelle mixture or with chicken and ham, or with veal and ham, minced and pounded in a mortar, highly flavoured and mixed with one or two eggs according to quantity.

2. 2

   Fill up the centre of the pudding with truffles, which have been previously brushed, peeled, sliced, and well seasoned with salt and pepper.

3. 3

   Have ready some sauce made with the trimmings of the truffles, and a small quantity of well-flavoured good stock; reduce it well, and thicken it with a little butter and flour.

4. 4

   Pour a little of this sauce over the truffles, add a squeeze of lemon juice, cover them over, first, with a layer of the pounded meat, and then with a paste cover; secure the edges well, tie a floured cloth over, and put the basin into a saucepan full of boiling water.

5. 5

   Boil about one hour and a half, turn out the pudding and glaze it, and serve with a rich brown sauce.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 36. The excerpt below is the record exactly as published.

Truffle Pudding. V Butter a small pudding basin, line it with suet paste, and then with an inner lining of quenelle mixture, 87 IN AID OF THE FUND FOR THE REMOVAL OF or with chicken and ham, or with veal and ham, minced and pounded in a mortar, highly flavoured and mixed with one or two eggs according to quantity. Fill up the centre of the pudding with truffles, which have been previously brushed, peeled, sliced, and well seasoned with salt and pepper. Have ready some sauce made with the trimmings of the truffles, and a small quantity of well-flavoured good stock; reduce it well, and thicken it with a little butter and flour. Pour a little of this sauce over the truffles, add a squeeze of lemon juice, cover them over, first, with a layer of the pounded meat, and then with a paste cover; secure the edges well, tie a floured cloth over

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