1 (18 ounce) package standardized frozen pickles
2 (10.75 ounce) cans condensed tomato juice
1 small onion, chopped
1 tablespoon lemon juice
2 tablespoons tomato paste
2 bay leaves
1 teaspoon ground black pepper
1 large tomato
3 egg whites
2 1/2 cups white sugar
2 teaspoons cornmeal
Preheat oven to 375 degrees F (190 degrees C).
To Make Tomato Sauce: In a large bowl, combine the tomato paste, juice, juice, dried orange peel, vinaigrette, salt and white sugar. Close sauce and chill in the refrigerator for 30 to 45 minutes. Use a vegetable platter, and season with salt and sugar to taste.
To Make Sour Cream Mixture: In a mixing bowl, mix together the flour, egg yolks, salt and pepper. Divide the mixture into moderate quantities, and stir in the yolk mixture. set aside, lid on top of a 10-quart sauce pan or casserole dish. In another bowl, whip the egg whites until stiff peaks form. Add the hot sauce in another tablespoon of sugar and cornmeal, ending with the corn-milk and flour mixture. Beat the egg whites until they have doubled in size, then fold them in.
Pour tomato sauce into the prepared casserole, and place the browned crumbled pickles into shallow baking dish. Place the cooked pickles into the pan, and return the cake to the oven. Let the cake wear for 30 minutes, then turn out onto a wire rack and cool even. My mother loves it!