Crab Pudding

Prepare sweetbreads lightly in water for about 10 min, remove the skin and dice. Chop mushrooms, sauté in butter and juice of one lemon. Soak white bread in cold water, squeeze and mash after 10 min. Cut kidney fat from skins, rinse and dice.

Mix all prepared ingredients with the chopped crab meat, crab butter and egg yolk. Season with salt, pepper and marjoram and fold the stiffly beaten egg whites into the crab dough. Fill 3/4 of the mixture into jars and cook at 98 °C for 2 hours.

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