Ingredients
1 cup yellow corn meal
2 tablespoons butter
4 dried mushrooms
1 tablespoon cream
1/2 cup Parmesan cheese
2 tablespoons salt
Directions
The day before this dish is to be served, cook corn meal very thoroughly with only enough water to make it very stiff. Turn out to cool in deep dish.
Next day turn the mold out upside down; take this same dish, butter it, and sprinkle with bread crumbs.
Cut the mold of corn meal in horizontal slices about one-quarter inch thick.
Lay the top slice in the bottom of the dish where it fits.
Dot with two or three small pieces of butter and three or four dried mushrooms, which have had boiling water poured over them and soaked some time.
Moisten with cream and sprinkle with grated Parmesan cheese.
Repeat, slice by slice, until the shape is complete.
On the last slice put only two dots of butter.
Put in a moderate oven and bake three hours. If at the end of this time there should be too much liquid on top, pour this off to use for the seasoning of some of the dish, such as spaghetti, rice, or noodles, and continue cooking until the liquid ceases to ooze.
Notes
The recipe in this entry was taken from "Foods of the Foreign-Born in Relation to Health" by Bertha M. Wood; it was published in Boston by Whitcomb & Barrows in 1922. The complete copyright-free book is available at www.archive.org. Image -- Silvestro Lego: les moissonneuses, 19th century. |
