Meat Pudding

For the meat pudding, soak the rolls briefly in a little water, squeeze and strain. Separate the eggs.

Mix 80 g soft butter, yolks and breadcrumbs to a homogeneous mass. Chop parsley, chives and garlic.

Peel onion, chop finely, roast and stir in together with parsley, chives, garlic, minced meat and salt.

Beat egg whites until stiff and fold in with sour cream. Grease a pudding mold and dust with flour. Pour in mixture, seal very well.

Bring water to a boil in a saucepan and steam the meat pudding for about 60 minutes.

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