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German Farina Blocks
Beat an egg till fairly light; stir in 4 tablespoonfuls farina slowly, that it may not lump, till about the consistency of molasses; add 1/2 teaspoonful salt. Heat 2 tablespoonfuls olive oil, pour in the farina mixture, and brown slowly, for at least ten minutes. Turn, like a pancake, and brown on other side; lift carefully and drain on clean brown paper; cut into 1/2 -inch cubes, put into soup tureen, and pour over the hot seasoned stock.
This is a soup garnish rather than a soup: a stiff farina batter fried like a thin pancake, cut into cubes, and covered with hot broth at the table. The whole point is a cake firm enough to hold its shape in liquid.
- Get the batter thick enough"About the consistency of molasses" is the hinge. A slack batter spreads in the pan and disintegrates in the broth; stir in the farina gradually until the mixture falls from the spoon in a heavy ribbon, and let it stand two or three minutes so the grain hydrates and stiffens further.
- What farina isFarina here is finely milled wheat middlings, sold today as farina or Cream of Wheat. Fine semolina works and gives a slightly firmer cake. Do not substitute flour, which will make paste rather than a granular cake.
- QuantitiesOne egg with 4 tablespoons farina and 1/2 teaspoon salt makes a single small pancake. The recipe states no yield; keep the cake thick enough that it can be cut into the half-inch cubes called for.
- The pan and the oilTwo tablespoons of oil in a small skillet over medium-low heat. The recipe asks for at least ten minutes on the first side and does not time the second; the slow browning is the point, since high heat gives a scorched crust over raw farina.
- Turning itLoosen the edges with a spatula and slide the cake onto a plate, then invert it back into the pan rather than flipping it in the air. It is heavier and more fragile than a pancake.
- Draining"Clean brown paper" was the period's grease-blotting paper. Use paper towels or a rack. Let the cake cool and set for a few minutes before cutting, or the cubes will slump.
- ServingCut the cubes and put them in the tureen, then pour the hot stock over shortly before serving. If they sit in liquid they soften and cloud a clear broth.
- Choice of stockThe recipe calls only for "hot seasoned stock"; a clear beef or veal stock, consomme or a good chicken broth all suit. Season it a little more sharply than usual, since the farina cubes are mild.