the gravy from the giblets, slightly thickened with a pinch of flour and serve with the giblets around, seeing that there is plenty of gravy for them.
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PUDDING GENOESE
(Budino alla genovese)
Chop together a slice of veal, some chicken breast and two slices of ham and then grind or better pound them, with a small piece of butter, a tablespoonful of grated cheese and a crumb of bread soaked with milk. Rub through a sieve and add three tablespoonfuls of Balsamella (see No. 54) which you will make thick enough for this dish, three 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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