(2974). Polenta (Polenta)

A dried and crushed corn resembling semolina. Have a quart of water boiling in a saucepan, drop in like rain one pound and a half of polenta; boil for a few moments, adding a little salt and three ounces of butter, then stir in briskly a little grated parmesan. "When cooked, pour it into mousseline molds (No. 2, Fig. 138), previously coated with meat glaze (No.402); when the polenta is hard, unmold, or else have the molds buttered, and when the polenta is thoroughly cold unmold and cut each one into slices; spread a little melted butter and grated parmesan between each, then restore them to their respective positions; remold and place in the oven for twenty-five to thirty minutes, then unmold and serve with a cream sauce (No. 454).

(2975). Ramekins (Ramequins)

Pour a pint of milk into a saucepan, add to it five ounces of butter, and when this boils remove it from the lire, and stir in twelve ounces of flour; beat and dry it on the fire. Remove the saucepan from the range and then incorporate five more ounces of butter, also five ounces of grated parmesan, six whole eggs and two yolks, a pinch of pepper, two heaping tablespoonfuls of sugar and eight ounces of Swiss cheese. cut in quarter-inch squares; mix the whole well together, adding a little whipped cream. Have this paste the consistency of a pate-a-chou, then drop it with a round spoon on a buttered pan into balls measuring an inch and a quarter in diameter; egg them over and decorate each ramekin with thin slices of Swiss cheese put on in form of a rosette. Cook in a medium oven. As soon as done take them out and detach from the pan to dress and serve at once on a folded napkin.

(2976). Ravioles A La Bellini (Ravioles A La Bellini)

Prepare some ravioles as explained in No. 158. After being blanched and drained put them in a saucepan and cover with broth (No. 194a); cook for a few minutes, then drain and dress in layers in a vegetable dish, alterating each one with grated parmesan; pour over some thickened gravy (No. 405), mixed with meat glaze (No. 402) and tomato puree (No. 730), then serve. Ravioles can also be prepared the same way, and when drained and placed in the vegetable dish pour over some melted butter, strew over grated parmesan and bake in a moderate oven for a few minutes.

(2986). Tagliatelli In Croustade (Tagliatelli En Croustade)

Cook half a pound of tagliarelli (small thin bands of paste three-sixteenths of an inch wide) in salted water for a few moments; drain and put them into a sautoir to season with salt, pepper and nutmeg; add a little bechamel (No. 409), fresh butter, grated cheese and four raw egg-yolks. Butter and line a mold or ring eight inches in diameter and an inch and a half in height: fill it with the preparation, dredge the top with fresh bread-crumbs,besprinkle with butter and cook in a moderate oven; when the paste is dune slip the croustade on a round dish and serve with a separate tomato sauce (No. 549) mingled with meat glaze (No. 402) and veloute (No. 415).