Meat puddings
Instructions
Cut the veal breast and chicken breast into small pieces and fry them with 10 G of butter and a tablespoon of oil.
Add salt and pepper, stir and turn off the heat.
Finely chop the meat along with the ham and pour the mixture into a bowl.
Add the bread softened in milk, then squeezed and crumbled, béchamel sauce, parmesan cheese, eggs, salt, pepper and grated nutmeg.
Stir, pour the mixture into moulds to share with the central hole, buttered and cook in a Bain-Marie in the oven at 200 degrees for 35 minutes.
Meanwhile, slice the Sweetbreads and the livers and sauté them with 30 G of butter and 1 tablespoon oil.
Add salt, pepper, squirt with half a glass of marsala wine, cover and simmer for 8 minutes.
Put the small meat puddings on individual plates and split into the central hole on the sauce.
Ingredients and dosing for 4 persons
- 150 g of veal breast
- 1 chicken breast
- 40 g of ham
- 3 tablespoons of grated parmesan cheese
- 3 eggs
- Milk
- 3 slices of bread
- 3 tablespoons of béchamel sauce ready
- 4 chicken livers
- 150 g of sweetbreads
- 2 tablespoons of olive oil
- Butter
- 1/2 cup of marsala wine
- 1 rub of nutmeg
- Salt
- Pepper