Minute porridge

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration XI. En uges middage, s. 152 (falt i det fri)

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1
Make the thickening
Mix the plain flour and potato starch. Gradually stir in 2 dl cold milk, and the beaten egg.
2
Cook the porridge
Quickly whisk the thickening into the rest of the milk, which is boiling. Let it boil for a couple of minutes and take it off the heat. Add the salt and butter and stir well.
3
Mould the porridge
Pour the porridge into a moistened mould and turn it out when it is cold.
4
Serve
Serve with sugar or red sauce.

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