6 chuchus
Salted water for covering
1 cup of soaked and strained chicken broth with milk and passed through a sieve
4 eggs, separated
4 tablespoons of grated Parmesan cheese
2 tablespoons of butter or margarine
Salt and pepper to taste
6 chuchus
Salted water for covering
1 cup of soaked and strained chicken broth with milk and passed through a sieve
4 eggs, separated
4 tablespoons of grated Parmesan cheese
2 tablespoons of butter or margarine
Salt and pepper to taste
Peel and cut the chuchus into 4 parts
Remove the seeds
Cut into small cubes, cook in salted water until tender
Drain, mash, and let it rest for about 2 minutes until all steam has disappeared
Combine the mixture of milk and chicken broth, lightly beaten egg yolks, cheese, and butter or margarine
Season to taste
Add whipped egg whites
Pour into a well-greased 2-liter baking dish and bake in a warm oven for about 1 hour or until the pudding is firm
Run a knife around the edge of the pudding and invert onto a serving plate
Serve with tomato sauce
