Potato Pudding With Mushrooms (Budino Con Prugnuoli)
Peel eight or more potatoes, cut them into quarters, wash, and boil them in salted water with half a lemon; take them off the fire before they are over-cooked. Then strain through a sieve, put them into a large dish, and mash them well with a wooden spoon. Add two ounces of fresh butter, and pour in half a tumbler of cream (a little at a time). Beat up well with the spoon until the paste is smooth, then add three or four well-beaten-up yolks of eggs. Butter a mould and pour in the potato paste, make a hole in the centre, put small whole mushrooms into it, cover them with a piece of the paste, and cook in the oven. When baked, turn out the pudding on to a dish and serve hot.