Take the yolks of twelve eggs, sweeten to taste
with syrup made with lemon and sugar✪ Llemas Encaramelades, put on the
fire in a nice saucepan, cook till hard enough to roll,
flour the hands and roll into balls ; drop into a
thick syrup boiled till it is almost like caramel, only
drop one at a time and remove it at once from the
syrup and put on greased plates.
Mexican Omelet. (Delmonico)
Have half a pint of veloute sauce in a sauce-
pan ; place it on a moderate fire ; add a piece of
butter about the size of half an egg, twelve shelled
i6
NATIONAL VIANDS
and cooked shrimps, and season with a Httle salt
and a very Httle pepper. Let it cook for two minutes,
stirring lightly ; then add a quarter of a good-sized
peeled green pepper, finely chopped ; cook for one
minute longer, then let it rest on the corner of the
stove. Make an omelet with six eggs, fold up the
off side, pour half of the preparation in the centre,
fold the other end up, turn the omelet on a hot
dish, and garnish both sides with the rest of the
shrimps, pouring the remainder round the dish.
Mexican Camaroncito con Papas
Cook some shrimps and some potatoes sepa-
rately ; make a sauce of cooked and ground peppers✪ Mexican Camaroncito con Papas
fried in oil and ripe tomatoes pounded and fried ;
add a little cooked and pounded onion, a little
vinegar, and the water from the shrimps ; shell the
shrimps and put them to boil with the potatoes.
Moniatillo. (Cuban)
Boil a pound and a half of large sv/eet potatoes ;
mash very smooth, then mix thoroughly with a
syrup made with a pound of sugar and a pint of
water ; then cook both together till they will leave
the sides of the saucepan, stirring all the time ;
then take from the fire and drop in spoonfuls on
plates ; when cold sprinkle powdered sugar✪ Moniatillo (Cuban) on
them.
New Mexican Dulce, or Sweetmeats
('Caterer')
Peel and slice a ripe yellow squash of the
winter variety, and cut it into half-inch dice ; mix
half a peck of unslaked lime in a v/ash-tub nearly
SOUTH AMERICAN, WITH MEXICAN 17
full of cold water, and soak the squash in it over
night ; the next morning drain the squash and boil
it for fifteen minutes in boiling water ; again drain
it and boil it until it looks clear in a syrup made
of sugar, weight for weight with the squash ; a
little lemon and green ginger may be added, and
citron preserve if available✪ New Mexican Dulce, or Sweetmeats. The squash may
either be put up like citron preserve in the syrup
or it may be crystallised.
Tomales, or Corn Rolls
Boil a large chicken and flake the meat off and
chop it fine ; also chop fine one pound each of
raisins and olives stoned, and the pressed juice of
two dozen red peppers boiled soft ; mix these with
two pounds of dried Indian corn. Season with
salt and stir over the fire for fifteen minutes, and
then add six hard boiled eggs✪ Tomales, or Corn Rolls minced finely ; mean-
time, lay smooth the soft inner husks of corn and
tear some strips for tying ; lay upon two of the
husks as much of the tomale paste as they will
contain, wrap them about it, and tie each roll with
the stripped husk ; drop these rolls into boiling
salted water, and boil them for an hour. When
the tomales are done take narrow red and yellow
ribbons in place of the strips of husk, and serve
them piled upon a napkin laid on a hot dish.
Salad is eaten with them.
i8
NATIONAL VIANDS
FRENCH (PROVINCIAL)
Cabbage Farci. (Normandy) ✪ Cabbage Farci (Normandy)
Page 7 · 8 recipe records on this page
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take the yolks of twelve eggs, sweeten to taste with syrup made with lemon and sugar, put on the fire in a nice saucepan, cook till hard enough to roll, flour the hands and roll into balls ; drop into a thick syrup boiled till it is almost like caramel, only drop one at a time and remove it at once from the syrup and put on greased plates.
Mexican Omelet. (Delmonico)
Have half a pint of veloute sauce in a saucepan ; place it on a moderate fire ; add a piece of butter about the size of half an egg, twelve shelled
and cooked shrimps, and season with a Httle salt and a very Httle pepper. Let it cook for two minutes, stirring lightly ; then add a quarter of a good-sized peeled green pepper, finely chopped ; cook for one minute longer, then let it rest on the corner of the stove. Make an omelet with six eggs, fold up the off side, pour half of the preparation in the centre, fold the other end up, turn the omelet on a hot dish, and garnish both sides with the rest of the shrimps, pouring the remainder round the dish.
Mexican Camaroncito con Papas
Cook some shrimps and some potatoes separately ; make a sauce of cooked and ground peppers fried in oil and ripe tomatoes pounded and fried ; add a little cooked and pounded onion, a little vinegar, and the water from the shrimps ; shell the shrimps and put them to boil with the potatoes.
Moniatillo. (Cuban)
Boil a pound and a half of large sweet potatoes ; mash very smooth, then mix thoroughly with a syrup made with a pound of sugar and a pint of water ; then cook both together till they will leave the sides of the saucepan, stirring all the time ; then take from the fire and drop in spoonfuls on plates ; when cold sprinkle powdered sugar on them.
New Mexican Dulce, or Sweetmeats
('Caterer')
Peel and slice a ripe yellow squash of the winter variety, and cut it into half-inch dice ; mix half a peck of unslaked lime in a wash-tub nearly
full of cold water, and soak the squash in it over night ; the next morning drain the squash and boil it for fifteen minutes in boiling water ; again drain it and boil it until it looks clear in a syrup made of sugar, weight for weight with the squash ; a little lemon and green ginger may be added, and citron preserve if available. The squash may either be put up like citron preserve in the syrup or it may be crystallised.
Tomales, or Corn Rolls
Boil a large chicken and flake the meat off and chop it fine ; also chop fine one pound each of raisins and olives stoned, and the pressed juice of two dozen red peppers boiled soft ; mix these with two pounds of dried Indian corn. Season with salt and stir over the fire for fifteen minutes, and then add six hard boiled eggs minced finely ; meantime, lay smooth the soft inner husks of corn and tear some strips for tying ; lay upon two of the husks as much of the tomale paste as they will contain, wrap them about it, and tie each roll with the stripped husk ; drop these rolls into boiling salted water, and boil them for an hour. When the tomales are done take narrow red and yellow ribbons in place of the strips of husk, and serve them piled upon a napkin laid on a hot dish. Salad is eaten with them.
FRENCH (PROVINCIAL)
Cabbage Farci. (Normandy)
Records on this page
Mexican OmeletLlemas EncarameladesMexican Camaroncito con PapasMexican Camaroncito con PapasMoniatillo (Cuban)New Mexican Dulce, or SweetmeatsTomales, or Corn RollsCabbage Farci (Normandy)