Polenta Tartlets

Boil a quart of water, then add to it three-quarters of a quart of polenta letting it fall like rain into the boiling liquid. Cook it on the fire while stirring unceasingly, and incorporate into it, three ounces of butter, three ounces of parmesan and six egg-yolks. Fill small tartlet molds lined with fine paste (No. 135) with this preparation, leaving a hole in the center and filling it in with salpicon Previllot (No. 749); cover the whole with polenta, smooth the top, besprinkle with butter and dredge over grated parmesan, and then cook them nicely in a moderate oven.