[2294—POLENTA]
In a quart of boiling water containing one-half oz. of salt, immerse two-thirds lb. of maize flour, stirring the while with a spoon, that the two may mix. Cook for twenty-five minutes; add two oz. of butter and two and one-half oz. of grated Parmesan. If the Polenta be prepared for a vegetable or a garnish, it is spread in a thin layer on a moistened tray. When cold, it is cut into roundels or lozenges, which are first browned in butter, dished, and then sprinkled with grated cheese and nut-brown butter.
[2295—SOUFFLÉ PIÉMONTAIS]
Boil one pint of milk with one-fifth oz. of salt; sprinkle on it two oz. of maize flour; mix well; cover, and cook in a mild oven for twenty-five minutes.
Then transfer the paste to another saucepan; work it with one and one-half oz. of butter and as much grated Parmesan; mix therewith one egg, two egg-yolks, and the whites of three eggs beaten to a stiff froth.
Dish in a buttered timbale; sprinkle with grated cheese, and cook like an ordinary [soufflé].
[676]
][2295a—SOUFFLÉ AU PARMESAN]
Mix one lb. of flour and two and one-half pints of milk in a saucepan. Add a little salt, pepper and nutmeg, and set the preparation to boil, stirring it constantly the while.
As soon as the boil is reached, take the saucepan off the fire, and add one lb. of grated Parmesan, three oz. of butter, and ten egg-yolks. Rub the whole through tammy and then combine with it the whites of ten eggs whisked to a stiff froth.
Mould in a silver timbale, lined with a band of buttered paper, and bake in the oven for from twenty to twenty-five minutes.