The European cookbook for American homes (from Italy, Spain, Portugal and France)

cooking over steam, or in double boiler. Cool in a mold. Slice. Dredge slices with flour and fry in remaining butter. Polenta was originally made of chestnut flour, as its name signifies. Then American maize took kindly to the soil and climate of Northern Italy and became an important crop. In the Fall, ears of corn, with husks turned back, gild the outer walls of farm houses and barns and add to the gaiety of the rural landscape. The grain is afterward ground in local mills as needed, for cornmeal must be fresh to lend its full flavor to the daily polenta dish eaten by every family throughout the winter. The score of polenta recipes range from the simple ones given here, to the rich Milanese polenta timbale, which is a thin, hollow mold of cold polenta, filled with a thick sweetbread ragout made with white wine and a dozen other ingredients, baked in the oven, and afterward elaborately garnished. (Pesce) FILLET OF FISH ALLA MASSENA i pound fillet of flounder or i carrot, chopped fluke i onion, chopped Salt and pepper I sprig parsley Head and bones of the fish i tablespoon butter Cold water % cup flour and water paste Salt and pepper the fillets and place in a large soup plate. Cover head and bones with cold water, add carrot, onion, and parsley. Bring to a boil and cook % hour; strain; reduce broth to i cupful. Pour broth over fillets. Lay another soup plate on top and seal the two together with paste made of flour and water, so no steam can escape. Bake in a medium oven (350° F.) for 20 to 25 minutes, depending on the thickness of the fillets. Open at the table, and the flavor will be amazing. FILLET OF WHITING ALLA VENITIA Grill the fillets dipped in oil. Season with salt and pepper, dust with grated Parmesan cheese and scatter over bits of finely minced or coarsely grated finocchio (sweet fennel). FILLETS OF BASS SICILIAN STYLE 1 Y2 pounds fillets of bass *4 cup white wine % cup fish broth 1 scallion, minced Salt and pepper *4 cup butter 3 mushrooms, chopped 1 tablespoon flour 1 dozen clams, or oysters Y2 cup lobster meat, diced Lay fillets in oiled earthenware casserole. Add wine and broth made from boiling fish bones and heads; sprinkle with scallion and season with salt and pepper. Dot with 2 tablespoons of the butter. Cover closely and bake, or cook on top of stove. Brown mushrooms slightly in remaining butter; add flour, stir until well mixed; add broth from fish and thin with a little clam or oyster liquor; season, and boil 5 minutes. Have clams or oysters already poached. Add lobster meat to sauce and bring to a boil. Add oysters or clams, pour sauce over fish and serve in casserole. CODFISH BOLOGNA STYLE Salt and pepper 1 garlic clove, minced 1 pound codfish, cut in one 1 tomato, well chopped piece 2 tablespoons butter 2 tablespoons olive oil 2 tablespoons lemon juice 1 teaspoon minced parsley Salt and pepper fish. Heat olive oil slowly in an earthenware casserole. Lay the fish in casserole. Sprinkle with the minced garlic, and spread with chopped tomato; dot with butter. Cover and simmer. Turn carefully before the fish is too tender, or it will break. Serve in casserole, after sprinkling with lemon juice and parsley. This recipe serves for a cut of any large fish. FISH PIES