1 Bengal chicken
3 cups (US) of milk
1/2 kg of clean crab meat, diced
Salt, black pepper, and chopped scallions to taste
Lemon juice from 1 lemon
4 tablespoons of vegetable oil
Riced onion
3 tomatoes, peeled and seeded, diced
2 fried and flaked catfish fillets
2 tablespoons of butter
5 eggs
Topping and decoration
1/2 cup (whipped cream) white sauce
4 cooked egg yolks
Pine nuts, chopped scallions, and parsley
1 Bengal chicken
3 cups (US) of milk
1/2 kg of clean crab meat, diced
Salt, black pepper, and chopped scallions to taste
Lemon juice from 1 lemon
4 tablespoons of vegetable oil
Riced onion
3 tomatoes, peeled and seeded, diced
2 fried and flaked catfish fillets
2 tablespoons of butter
5 eggs
Topping and decoration
1/2 cup (whipped cream) white sauce
4 cooked egg yolks
Pine nuts, chopped scallions, and parsley
1 Preheat the oven to 180°C
Pound the chicken and soak it in milk
Drain and chop it well. Reserve
2 Season the crab with salt, black pepper, and lemon juice. Reserve
Heat the oil and sauté the onion and tomato
Add the crab, fish, and scallions
Mix well and remove from heat
Add the chicken, crab, and butter. Reserve
3 Beat the egg whites until frothy and add the yolks
Beat until stiff peaks form
Add the reserved mixture and mix delicately
Taste and adjust seasoning as needed
Pour into a pudding mold greased with butter and dusted with breadcrumbs
Bake until hot, then unmold
Cobertura e decoração
Spread the white sauce over the pudding
Sift the cooked egg yolks over the white sauce
Decorate with pine nuts, chopped scallions, and parsley.
