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Pouleinte

From Practical and artistic cookery in five parts (1900).

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A historical recipe

Practical and artistic cookery in five parts , by Eugene Girard (1900).

Italy

Known as an Italian recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 3 ingredients

  1. a quart of water
  2. a half teaspoonful of salt
  3. two ounces of com meal

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Put a quart of water and a half teaspoonful of salt in a saucepan;
  2. when this is boiling add two ounces of com meal, stirring constantly to avoid any lumps, and let cook gently twenty minutes;
  3. take it off the fire, pour a thin layer in the dish in which it will be served, cover this over with grated Parmesan cheese, moist- 1 en with a few spoonfuls of good consomme, and a few spoonfuls of tomato sauce, repeat this until the dish is full, having a layer of grated cheese and tomato sauce on top.

Plating

Cookware for this recipe

  • Saucepan
  • Grater
  • Wooden spoon
Source not stated by archive.org
Credit

From Practical and artistic cookery in five parts (1900), printed page 114, digitised by the Internet Archive: https://archive.org/details/practicalartisti00gira

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.