(762). Polenta Tartlets (Tartelettes De Polenta)

Boil a quart of water, then add to it three-quarters of a quart of polenta letting it fall like rain into the boiling liquid. Cook it on the fire while stirring unceasingly, and incorporate into it, three ounces of butter, three ounces of parmesan and six egg-yolks. Fill small tartlet molds lined with fine paste (No. 135) with this preparation, leaving a hole in the center and filling it in with salpicon Previllot (No. 749); cover the whole with polenta, smooth the top, besprinkle with butter and dredge over grated parmesan, and then cook them nicely in a moderate oven.

(763). Semolino Tartlets (Tartelettes A La Semoule)

Line some tartlet molds with fine paste (No. 135), cook in a pint and a half of bouillon (No. 137), half a pound of semolino, with two ounces of butter, the same of grated parmesan and two whole eggs, and fill the molds with this preparation, leaving an empty space in the center to fill in with a Columbian salpicon (No. 742), cover over with some semolino preparation, pour over some butter, bestrew grated parmesan on top and cook in a slow oven.

(764). Spinach Tartlets (Tartelettes Aux Epinards)

Line the small tartlet molds with a thin foundation paste (No. 135), prick the bottom, pick and wash one pound of spinach, parboil it in salted water in an untinned copper vessel, and when the leaves crush easily between the fingers, drain, refresh and drain it once more, press it well between the hands to extract all the water, and weigh one pound of it, then chop it up finely, and put it into a saucepan over a quick fire with four ounces of butter added, leave it to dry for a few minutes, then thicken it with one tablespoonful of flour, moistening with two gills of cream. When cold add two ounces of parmesan, two ounces of butter, eight egg-yolks and four whites beaten to a stiff froth; mix together thoroughly and fill up the molds; finish cooking them in a slack oven.

(765). Tartlets With Cream And Parmesan Cheese Garnishing (Garniture De Tartelettes A La Creme Au Parmesan)

Roll out a timbale paste (No. 150), very thin, and with it line some large, fiat tartlet molds; prick the bottom paste and strew over some grated parmesan cheese, and in the center of each one lay a small pat of butter. Beat up in a bowl, five raw egg-yolks, dilute with one pint of raw cream, add a grain of salt, a pinch of flour, a pinch of sugar, .some pepper, strain, and add a handful of grated parmesan; then pour it into the lined molds so as to fill them up, set these molds on a baking sheet, and push them carefully into a slack oven to let cook for fifteen minutes, more or less according to the size of the molds; leave them at the warm oven door for five minutes, then unmold quickly and dress them ou folded napkins or around a remove.

(766). Toulouse Garnishing (Garniture Toulouse)

Have eight ounces of truffles cut either into balls or else minced, and cooked in a little Madeira wine; add to these truffles, sixteen mushroom heads, eight turned and the other eight fluted (No. 118) twelve pretty cocks'-combs, and twelve cocks'-kidneys. Dress in clusters both the truffles and the other ingredients, and cover the whole with a buttered veloute sauce (No. 415) or clear chicken half-glaze (No. 389). Serve separately some of the same sauce.