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CORN MEAL GALETTE (1893)

La Cuisine Française: French Cooking for Every Home
Adapted to American Requirements, by François Tanty (1893)

GALETTE DE MAIS
CORN MEAL GALETTE.


PROPORTIONS.--For five persons:

Corn meal............1 lb.

Milk.................1 quart.

Butter...............1/2 lb.


Time.--{To cook.........10 minutes.

Time.--{To cool......... 2 minutes.

Time.--{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.



The complete 'La Cuisine Française' may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/