Tartelettes a la Polenta

Ingredients

• 1/2 lb. short-crust paste
• 2 oz. polenta or coarse-grain florador
• 1/2 gill milk
• 2 oz. grated Parmesan
• 2 yolks of eggs
• 1 oz. butter
• 2 oz. cooked pheasant or chicken meat
• 2 oz. cooked ox-tongue
• 3 preserved mushrooms
• 1 tablespoonful bechamel sauce
• salt
• pepper
• cayenne

Method

1. 1

   Roll out the paste thinly, stamp out rounds to line tartlet-moulds, prick with a fork.

2. 2

   In a stewpan, combine milk and water, add butter and salt; when boiling, stir in polenta.

3. 3

   Cook while stirring for ten minutes, add Parmesan, remove from heat, and mix in yolks.

4. 4

   Season and let cool.

5. 5

   Chop chicken, tongue, and mushrooms, mix with sauce, and season.

6. 6

   Half fill moulds with polenta, add salpicon, fill up with polenta, smooth, brush with butter, sprinkle with cheese, and bake for 15-20 minutes.

7. 7

   Unmould and serve hot.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 503. The excerpt below is the record exactly as published.

Tartelettes a la Polenta. — £ lb. short-crust paste , 2 oz. polenta or coarse-grain florador, % gill milk, 2 oz. grated Parmesan, 2 yolks of eggs, 1 oz. butter, 2 oz. cooked pheasant or chicken meat, . 2 oz. cooked ox-tongue, 3 preserved mushrooms, 1 tablespoonful bechamel sauce (No. 202), salt, pepper, and cayenne

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