Galette

Ingredients

• a pint of milk
• a cup of fine white cornmeal
• a teaspoon of salt
• a little butter

Method

1. 1

   Scald a pint of milk in a double boiler and sprinkle into it a cup of fine white cornmeal or farina and a teaspoon of salt.

2. 2

   Stir until smooth; then boil until it is thick.

3. 3

   Pour into wet saucers to stiffen.

4. 4

   Melt a little butter in an omelette pan, dust the galettes with flour and fry until brown, on both sides; then pile them on a hot plate.

5. 5

   Serve with butter and syrup, heated together.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 70. The excerpt below is the record exactly as published.

GALETTE— FRENCH Scald a pint of milk in a double boiler and sprinkle into it a cup of fine \vhite cornmeal or farina and a teaspoon of salt. Stir until smooth ; then boil until it is thick. Pour into wet saucers to stiffen. Melt a little butter

Cook this with the app: pantry check, scaling, and the assistant.