1 cup
of milk
1 level tablespoon
of powdered starch
2 or 3 drops of vanilla
extract
2 yolks
of eggs
2 tablespoons of
sugar
Put all these ingredients
together into a saucepan
and mix together with a wooden spoon for a few moments. Then put onto the
back of the stove where it is not too hot, and cook until the mixture has
become stiff.
Cook a few moments longer, stirring always; then turn out onto a bread-board
and spread to a thickness of a finger and a half.
When cold, cut into diamonds
or squares the width of two fingers. Butter
a baking-dish, and put the squares into it overlapping each other.
Add a few dabs of butter
here and there. Put another layer of the squares in the dish, more dabs
of butter,
and so on until the dish
is full.
Brown in the oven.
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Recipe From:
Simple Italian Cookery [EBook #6385]
Author: Antonia Isola
|
The
Essential Italian Cookbook: 50 Classic Recipes, With Step-By-Step Photographs
by H. Thomas
Essential! Here's a cookbook
that truly delights. A gold mine of culinary ideas. |
|
|
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Italy
Al Dente: Pasta, Risotto, Gnocchi, Polenta, Soup
by
Biba Caggiano
"Though good Italian cooking
should be rooted in strong regional traditions," Biba Caggiano writes in
her introduction to Italy al Dente, "I also believe that one should not
follow rules slavishly because ... food adapts itself to new modes....
Flexibility in the kitchen is essential, the quality of ingredients is
everything, and simplicity of execution is a must. Another important prerequisite
of the Italian cook is fantasia, or imagination and creativity." |
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