Budino alla genovese
Chop together the veal, chicken breast and ham and then grind or better pound them, with the butter, cheese and bread soaked with milk. Rub through a sieve and add the Balsamella which you will make thick enough for this dish, the eggs and just a taste of nutmeg, mixing everything well.
Take a smooth mold, grease it evenly with butter and put on the bottom a sheet of paper, cut according to the shape of the bottom and equally greased with butter. Pour over the above ingredients and cook in a vessel immersed in boiling water (double boiler).
When taken from the mold, remove the paper and in its place put a gravy formed with chopped chicken giblets cooked in brown stock. Serve hot.