1 pint
of milk
1 egg
1/2 cup of farina
Butter
and cheese
Put the milk
on, and when it boils add salt.
Take a wooden spoon and, stirring constantly, add the farina
little by little. Cook for ten minutes, stirring constantly. Take off the
fire and break into the farina
one egg; mix
very quickly, so that the egg
will not have time to set.
Spread the farina
onto the bread-board about the height of a finger. Allow it to cool, then
cut it into squares or diamonds about two or three inches across.
Butter
well a baking-dish, and put in the bottom a layer of the squares of farina;
sprinkle over a little grated Parmesan
cheese (or Gruyere),
and put here and there a small dab of butter. Then put in another layer
of the squares of farina;
add cheese
and butter as before. Continue in this way until your baking-dish is full,
having on the top layer butter
and cheese.
Bake in a hot oven until
a brown crust
forms.
Serve in the baking-dish. |
