1931 Cuban Cookery by Blanche Z de Baralt

69

CORN GNOCCHI

1 qt. milk 1/2 Jb. fine corn meal 2 egg yolks 3 oz.- butter 3 oz grated cheese salt & pepper.

. Pour the meal in the boiling milk very gradually, stirring all the time to avoid its clotting, add salt & pepper. Let cook, stirring frequently, on a . moderate fire for 20 minutes. Remove from tire and when it cools a little, add two yolks. Then spread on a large platter or tray and let cool completely. With a biscuit cutter or wine glass, 1 !:itamp out small discs, place in a pyrex dish or other receptacle which will stand the oven; add the grated cheese and butter; dust if desired, with powdered crumb or cracker and brown in oven. If you like the taste of nutmeg, a little of that spice may be advantageously added to the meal. ROYAL PASTE PIE (Pastel de maza real) 1/2 lb. flour 3 egg yolks