Salted Pea Pudding

Name: Salted Pea Pudding
Yield: 8
Ingredients: 8 salted peascapes (or use only the breast); 2 cups of milk; 2 eggs; 150g of onion and garlic puree or other flavor; 2 tablespoons of active dry yeast; Breadcrumbs for dusting the mold; Sauce; 1 tablespoon of Dijon mustard; 3 tablespoons of vinegar; 2/3 cup of olive oil; 1 tablespoon of English Worcestershire sauce; Salt, pepper, and black pepper to taste

1
8 salted peascapes (or use only the breast)
2
2 cups of milk
3
2 eggs
4
150g of onion and garlic puree or other flavor
5
2 tablespoons of active dry yeast
6
Breadcrumbs for dusting the mold
7
Sauce
8
1 tablespoon of Dijon mustard
9
3 tablespoons of vinegar
10
2/3 cup of olive oil
11
1 tablespoon of English Worcestershire sauce
12
Salt, pepper, and black pepper to taste

Ingredients

1
8 salted peascapes (or use only the breast)
2
2 cups of milk
3
2 eggs
4
150g of onion and garlic puree or other flavor
5
2 tablespoons of active dry yeast
6
Breadcrumbs for dusting the mold
7
Sauce
8
1 tablespoon of Dijon mustard
9
3 tablespoons of vinegar
10
2/3 cup of olive oil
11
1 tablespoon of English Worcestershire sauce
12
Salt, pepper, and black pepper to taste

Directions

1
Soak the pea breasts in milk for 15 minutes
2
Beat the egg whites until frothy and set aside
3
Combine the pea breasts with the egg yolks, onion and garlic puree, and yeast
4
Mix well
5
Add the beaten egg whites and mix gently
6
Pour into a greased and floured mold and bake in a medium-hot oven
7
Bake until a toothpick inserted comes out clean
8
Make the sauce: combine mustard and vinegar
9
Beat with a fork or beater, adding olive oil in a fine stream without stopping
10
The sauce should thicken
11
Add English Worcestershire sauce and seasonings, then drizzle over the pudding.