CookEat Recipe
Sans Gêne Meat Pudding
A shallow savoury pudding of finely diced beef, veal and ham, bound with egg yolks and its own broth.
Method
Steps
Step 1
Cut one pound of raw beef, half a pound of lean raw veal and a quarter pound of lean raw ham into very small dice. Heat two tablespoons of butter in a saucepan, add two finely chopped shallots, one finely chopped carrot and one chopped celery branch, and cook until lightly browned.
Step 2
Add all the diced meats, one teaspoon of salt, half a teaspoon of white pepper and one blade of mace. Pour in one and a half pints of finished stock from the linked White Broth, made with veal and aromatics without the optional beef or poultry additions. Bring to a gentle simmer, cover and cook for about one hour, until the meats are fully cooked through to 71°C.
Step 3
Heat the oven to 300°F. Separate four pasteurized shell eggs and reserve the whites for another use. Whisk the four actual yolks in a bowl. Gradually strain all the hot broth recovered from the cooked meats over the yolks, whisking constantly. Whisk for one minute, then return the entire liaison to the meat hash and mix well. Remove the mace blade.
Step 4
Lightly butter a large shallow closed-bottom pudding mould. Pour in all the mixture and put the mould in a deep baking tray. Carefully pour hot water into the tray until it reaches halfway up the mould.
Step 5
Bake for about thirty minutes, continuing as needed until the centre reaches 74°C and the mixture is set firmly enough to unmould. Lift the mould out of the bath, carefully turn it onto a hot serving dish and serve promptly.
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