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Farina Tartlets of Corn Meal

Cornmeal tartlets filled with parmesan cheese, coated in breadcrumbs, and fried in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Farina Tartlets of Corn Meal

Ingredients

Directions

Prepare the molds

  1. Butter small tartlet molds with clarified butter and chill them.

Make the tartlets

  1. Cook the Farina until firm.

  2. Fill the molds with Farina, leaving space in the center.

  3. Fill the center with grated Parmesan cheese and smooth the top.

  4. Chill the filled molds until cold, then remove the tartlets.

  5. Coat the tartlets in a mixture of half bread crumbs and half grated Parmesan cheese.

  6. Dip the tartlets in beaten eggs and coat them again with the bread crumb mixture.

  7. Shape the tartlets well and fry them in hot lard until browned.

Serve

  1. Drain the tartlets, serve them on a napkin, and enjoy hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Butter + parmesan cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Parmesan cheese + breadtop 15% of all pairs
    Smell alikemoderate
    Cooked together577 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Farina
Cooked until firm, it forms the solid body that holds each tartlet's shape.
Eggs
Beaten eggs bind the bread crumb coating so it adheres to the tartlets.
Bread crumbs
Form a crisp, browned outer crust when fried.
Grated parmesan cheese
Adds savoury flavour and helps the coating brown.
Lard
Frying fat that conducts heat and browns the coating.

The step that matters

Chill the filled molds until cold before removing the tartlets. Chilling lets the cooked Farina and cheese set firm, so the tartlets hold their shape when unmolded, coated and fried.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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