Ingredients
1 cup milk
1 tablespoon butter
1 egg yolk
1 tablespoon granulated sugar
Few grains salt
1 teaspoon grated lemon rind
1/2 cup cornmeal
For coating
1 egg, well beaten
1/4 cup sifted bread crumbs
oil for frying
For dusting
sugar
Directions
Put milk, sugar and salt into double boiler and bring to a
boil.
Add cornmeal slowly, constantly stirring; then let it boil
gently 20 minutes.
Remove, and stir in the butter, egg yolk, and lemon rind. Turn mixture on to a dampened board and spread about 1/2 inch thick.
Cool, cut into rounds or squares, dip in beaten egg, and then into bread crumbs, and cook in deep hot fat.
Drain, sprinkle with sugar and serve hot.
Notes
The recipe in this entry was taken from "The European Cookbook for American Homes, from Italy, Spain, Portugal and France" by The Browns, Cora, Rose and Bob (New York: Farrar & Rinehart, 1936). For the complete copyright-free cookbook visit www.archive.org. Photo: Mary Melfi. |
