Pudding Vienna




butter 4 Art. spoons
sugar 1/2 cup
crumb of rye bread 1 cup
chocolate milk 2 Art. spoons
eggs 12 pieces
grated lemon peel 1 st. a spoon
apricot sauce 1 cup



Whisk oil with sugar in a magnificent mass. Continuing to whisk, add 10 yolks and 2 eggs.



Pour bread crumbs, chopped chocolate and grated zest. Stirring constantly, enter into the foam whipped egg whites.



The resulting mass pour into molds and cook in a water bath. Before serving, pour the pudding, apricot sauce.

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