3739.—POLENTA "ALLA PARMIGIANA."
Ingredients.—1 lb. of Indian corn meal, 1 pint of boiling water, grated Parmesan cheese, oiled butter, salt.
Method.—Stir the meal, a little at a time, into the boiling water, add salt to taste, cook over the fire until perfectly smooth, then spread on a dish in a layer about ½ an inch thick. When quite cold cut into strips or small squares, pile in layers on a buttered baking-dish, sprinkle each layer liberally with cheese, pour 2 or 3 tablespoonfuls of oiled butter over the whole, and bake for about ½ an hour in a moderate oven. Serve hot.
Time.—About 2 hours. Average Cost, 6d. to 9d. Sufficient for 3 or 4 persons. Seasonable at any time.
3740.—POLENLINA "ALLA VENEZIANA."
Ingredients.—2 tablespoonfuls of Indian corn meal, 3 ozs. of butter, 2½ pints of milk, salt and pepper, fried croûtons.
Method.—Mix the meal smoothly with a little cold milk, stir it into the rest of the milk when quite boiling, and continue to stir and cook for 20 minutes. Add salt and pepper to taste, stir in the butter, a small piece at a time, and serve with the fried croutons.
Time.—About an hour. Average Cost, 10d. Sufficient for 5 or 6 persons. Seasonable at any time.
3741.—PURÉE "ALLA SOUBISE."
Ingredients.—4 Spanish onions, a pint of haricot beans, 3 ozs. of butter, stock, nutmeg, salt and pepper, fried croûtons.
Method.—Boil the haricot beans until tender, and rub them through a fine sieve. Cut the onions into dice, fry them in butter until soft, but without browning, then pass them through a sieve. Place both onion and haricot purees in a stewpan, add a pinch of nutmeg, a seasoning of salt and pepper, and dilute gradually with stock until the desired consistency is attained. Boil gently until quite smooth, then serve with croutons of fried bread.
Time.—About 1½ hours. Average Cost, 10d. to 1s. Sufficient for 5 or 6 persons. Seasonable at any time.
3742.—RICE "ALLA CASALINGA." (Fr.—Riz au Jambon.)
Ingredients.—½ a lb. of rice, of a lb. of lean ham or bacon cut into dice, 1 oz. of butter, 1 pints of stock, of a pint of tomato purée, sausages.