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Classic
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page 141
387. GALETTE DE MAIS
CORN MEAL GALETTE.
PROPORTIONS.--For five persons:
Corn meal............1 lb.
Milk.................1 quart.
Butter...............1/2 lb.
{To cook.........10 minutes.
Time.--{To cool......... 2 minutes.
{To fry..........10 minutes.
PREPARATION.--1st. Pour in a sauce pan 1 lb. corn meal which you mix with 1
quart milk and cook for ten minutes while stirring. 2d. Pour this pap in two or
more table plates and let cool. 3d. Take 2 frying pans, melt in each about 1
tablespoonful butter, and slip the pap from the plate into the pan. Fry for five
minutes. 3d. Slip the "galette" into the plates and again in the pan, turning it
over. This is the easiest way to turn a "galette" without breaking it. 4th. Fry
the second side for five minutes and serve with some fresh butter apart.
388. POMMES DE TERRE SUCREES EN ROBE DE CHAMBRE.
SWEET POTATOES BOILED.
PROPORTIONS.--For five persons:
Sweet potatoes.......12.
Butter...............1/4 lb.
Time.--30 minutes.
PREPARATION.--1st. Wash the potatoes; cut off the ends and let them boil till
tender in salted water, about 1/2 hour. 2d. Serve on a folded napkin with some
fresh butter apart.
389. POMMES DE TERRE SUCREES SAUTTEES.
SWEET POTATOES FRIED IN BUTTER.
PROPORTIONS.--For five persons:
Boiled sweet potatoes.....12.
Butter....................2 tablespoonsful.
Time.--10 minutes.
PREPARATION.--1st. Cook the potatoes as indicated, No. 388; peel them, slice
them and fry in butter.
390. POMMES DE TERRE EN ROBE DE CHAMBRE.
POTATOES BOILED.
PROPORTIONS AND PREPARATION.--As for No. 388, but don't cut off the ends.
391. POMMES DE TERRE AU FOUR.
BAKED POTATOES.
PROPORTIONS.--For five persons:
Potatoes...............12.
Butter.................1/4 lb.
Time.--1/2 hour.
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