Boil half a pound of tagliarelle, and cut up a quarter of a pound
of lobster. Butter a fireproof dish, and strew it well with grated
Parmesan and Cheddar mixed, then put in the tagliarelle and lobster
in layers, and between each layer add a little butter. Strew
grated cheese over the top, put it in the oven for twenty minutes,
and brown the top with a salamander.
No. 187. Polenta
Polenta is made of ground Indian-corn, and may be used either as a
separate dish or as a garnish for roast meat, pigeons, fowl, &c.
It is made like porridge; gradually drop the meal with one hand
into boiling stock or water, and stir continually with a wooden
spoon with the other hand. In about a quarter of an hour it will
be quite thick and smooth, then add a little butter and grated
Parmesan, and one egg beaten up. Let it get cold, then put it in
layers in a baking-dish, add a little butter to each layer,
sprinkle with plenty of Parmesan, and bake it for about an hour in
a slow oven. Serve hot.
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