Polenta Croquettes
A historical recipe from Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916).
A historical recipe
Allied Cookery: British, French, Italian, Belgian, Russian, by Grace Clergue Harrison, Gertrude Clergue (1916). Project Gutenberg eBook #44947.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916). Digitised by Project Gutenberg, eBook #44947 (https://www.gutenberg.org/ebooks/44947). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Italy. Associated with Italy by the source's category: Italian (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Boil 1/2 cup of corn-meal, and before removing from the fire add a piece of butter and a little grated cheese and mix well.
- Take it then by spoonfuls and spread it on a marble-top table.
- These spoonfuls should form little balls about the size of a hen's egg.
- On each of these croquettes place a very thin slice of Gruyère cheese, so that the cheese will adhere to the corn-meal.
- Then allow them to cool, and when cold dip into egg;
- then into bread-crumbs, and fry in boiling lard.