Recipes > Meat > Pudding Genoese

Pudding Genoese

Budino alla genovese


  • 1 slice of veal
  • some chicken breast
  • 2 slices of ham
  • small piece of butter
  • 1 tablespoonful of grated cheese
  • crumb of bread soaked with milk
  • 3 tablespoonfuls of Balsamella
  • 3 eggs
  • nutmeg


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.


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The Italian Cook Book (1919).

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