Chicken Pudding

Boil the milk

Soak the small onion in hot milk

Squeeze well

Grind the chicken breast, pork fat, and 2/3 of the chicken in a meat grinder

Cut the remaining chicken into small pieces

Chop the onions

Melt the butter or margarine and sauté the onions for a few minutes

Add the ground chicken mixture along with the onion pieces

Grate the carrot and chop it coarsely

Peel the apple and grate it

Add the grated lemon rind, chopped parsley, and carrot to the chicken mixture

Mix everything well

Season to taste with salt and black pepper

If the mixture is too moist, add a little all-purpose flour mixed with butter or margarine

Grease a pudding mold with butter or margarine and dust it with all-purpose flour

Place the mixture in the mold

Put the mold in a water bath and cook for 1 hour or until done

Remove from heat and let cool for 5 minutes

Invert onto a warm plate

While the pudding is cooking, prepare the sauce: cut the pork into small cubes

Chop the onion

Fry the pork in a pan until browned

Dust with all-purpose flour

Mix well and let the flour toast slightly

Add the chopped onion and let it brown lightly

A little at a time, add the beef broth, stirring constantly

Add the red wine

Let it simmer for 10 minutes or until done

Season to taste with salt, black pepper, and vinegar

Serve in 4 portions.