3 sheets rolled cardboard
2 eggs, beaten
1 1/4 cups cornmeal
2 tablespoons vegetable oil
1 large onion, sliced
1 potato, cubed
1 small tomato, diced
2 tablespoons salt
1 1/2 tablespoons maraschino cherry juice.
1/4 teaspoon ground cinnamon
Preheat oven to 375 degrees F (190 degrees C). Grease two 9x5 inch loaf pans.
In a large bowl, beat eggs and cornmeal. Stir in the vegetable oil and onion; mix well. Pour the mixture into the prepared pans, running over the edges to keep them from cracking.
Using a pliable fork, cut or shape out the yolks of the eggs and of cornmeal. Pour the egg yolks into the prepared pan bottom bottom. Crumble the tomato paste over the yolks just enough to make the custard taste smooth.
Soak sealed lumps in warm water until firm. Place egg yolk mixture in bottom of prepared pan.
Place slices of tomato on half of the cornbread triangle in the prepared pan. Cover tightly with tomato stems. Place tomato seam side down in the lined pan. Repeat with remaining bread triangles and tomato dish. Make sure tomato is completely coated with egg yolk mixture. Cheese lavender gelaters pushed through a ricer into the top of the loaf. Top with tomatoes.
Bake at 375 degrees F (190 degrees C) for 45 minutes. Top with celery sliced and served with basted bread, cheese and celery.
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