Nero wolfe's corn cakes with tomato and cheese sauce
18 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | White corn meal |
| 1 | cup | All-purpose flour |
| 1 | teaspoon | Baking powder |
| 1½ | teaspoon | Salt |
| 4 | tablespoons | Butter |
| 2 | larges | Eggs |
| Black pepper, fresh ground | ||
| 3 | cups | Milk THE SAUCE- |
| 2 | tablespoons | Butter |
| 2 | tablespoons | All-purpose flour |
| 1½ | cup | Heavy cream |
| ¼ | pounds | Fontina cheese |
| 2 | Egg yolks | |
| ½ | cup | Tomato puree |
| ½ | teaspoon | Salt |
| 2 | Grindings black pepper | |
| 2 | dashes | Tabasco (optional) |
Directions
Combine the corn meal, flour, baking powder, black pepper and salt in a bowl. In a small skillet melt the butter. Beat the eggs and add to the corn meal with the melted butter. Mix well. Gradually add the milk, stirring constantly until the batter is the thickness of heavy cream. Heat the griddle, grease it, and pour out the batter by spoonfuls to make cakes about two inches in diameter. Turn once so they are nicely browned on both sides. Add more milk to the batter if it begins to thicken. Serve as a side dish with plenty of butter. THE SAUCE: Melt the butter in a saucepan and add the flour. Cook over a low heat for 3 minutes and gradually add the warm cream, stirring constantly. Cube the cheese and add to the sauce, a few cubes at a time, until it is all melted. Remove from heat. Beat the egg yolks with a little of the sauce and then add to the saucepan. Stir well over low heat until the sauce has thickened. Add the tomato puree and stir until heated through. Season with salt and pepper. Add the Tabasco if you like a hotter sauce.
Source: The Nero Wolfe Cookbook by Rex Stout The Viking Press, Inc.
625 Madison Avenue, New York, NY 10022 ISBN 670-50599-4 Lib. of Congress #72-75754 1973