Wednesday, December 8, 2010

Vermicelli and Tomato Pudding

6 ounces cooked vermicelli. 6 ounces mashed potato. 2 shalots, or a small onion. 2 eggs. 1 teaspoon salt. ¼ teaspoon pepper. 2 tablespoons tomato juice. 1 ounce butter.

Boil the shalot or onion ten minutes, then mince finely and mix well with the vermicelli, potatoes, salt, pepper, tomato and yolks of eggs, beat the whites and add them last, then pour the mixture into a well-buttered pudding basin, and steam one and a half hours, or it may be baked.

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