over the fire till brown, which mix into the soup, and
keep simmering for one hour. Put some slices ot
lemon in a soup tureen, pour in the soup, straining it
through a fine hair sieve, and serve with a dish of
egg balls✪ Sopa de Frijoles Negras (Black Bean Soup).
Sopa de Col. (Cabbage Soup.)
Fry in butter some breadcrumbs, with salt and pepper.
In this place some cooked sliced cabbage and four pints
of milk. Add another piece of butter very slightly
rolled in flour✪ Sopa de Col (Cabbage Soup), and bring to the boil, after which remove
from the fire, and stir in the yolks of four eggs.
Huevos al Gusto. (Eggs and Rice.)
Fry in oil a point of garlic and some chillies. After
the latter are cooked put them to one side. Throw
away the piece of garlic. Put in the pan some well-
washed rice which has been soaked in water for three
hours, and fry it along with the pulp of some good fresh
tomatoes, seasoning it with salt and pepper. Serve the
rice on an entree dish, on the top of which place some
neatly trimmed fried eggs. Garnish with the fried
chillies, which you have again heated up, and serve very
hot.
Peseado. (Fillets of Mackerel.)
Boil a couple of nice mackerels, and, when cold,
remove skin and bones and cut into neat pieces, and
pour over some tomato sauce. May be served as a
separate dish or with any kind of cold meats.
454
MEXICO
Tomato Sauck. (Sharp.)
Mince up together a point of ground garlic and half
a dozen tomatoes, and mix along with some breadcrumbs,
vinegar, pepper, salt, mint, chopped onions, cooked
chillies, and sufficient oil to make the whole the con-
sistency of thick cream.
Tamales. (Croquettes of Sheep's Brains.)
Boil half a pound of brains gently for twenty minutes,
and put them for a few minutes in cold water ; peel
off the outside, chop up the brains, and add one break-
fastcupful of breadcrumbs. Mash all together, then
add one teaspoonful of finely minced parsley, one ounce
of butter, the yolk of an egg, a little lemon juice, grated
nutmeg, salt and pepper to taste. Mix all well together,
and after flouring the hands make it up into shapes like
sausages. Take and fill some husks oi Indian corn with
this mixture, and place them in a pan with some well-
seasoned second stock, and simmer gently for an hour.
Strain the stock and boil some rice in it. Again strain
the stock, and reduce it to a semi-glaze. Dish the
tamales, surround them with the rice in which some
thick cream has been mixed, and garnish with slices
of lemon.
Frijoles. (Stewed Beans with Rice.)
Remove the rind of half a pound of streaky bacon,
cut it up into pieces one inch long and half an inch thick,
and put them into boiling water to blanch. Take them
455
BANQUETS OF THE NATIONS
Page 182 · 7 recipe records on this page
Presented as published in 1911. 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
over the fire till brown, which mix into the soup, and keep simmering for one hour. Put some slices of lemon in a soup tureen, pour in the soup, straining it through a fine hair sieve, and serve with a dish of egg balls.
Sopa de Col. (Cabbage Soup.)
Fry in butter some breadcrumbs, with salt and pepper. In this place some cooked sliced cabbage and four pints of milk. Add another piece of butter very slightly rolled in flour, and bring to the boil, after which remove from the fire, and stir in the yolks of four eggs.
Huevos al Gusto. (Eggs and Rice.)
Fry in oil a pinch of garlic and some chillies. After the latter are cooked put them to one side. Throw away the piece of garlic. Put in the pan some wellwashed rice which has been soaked in water for three hours, and fry it along with the pulp of some good fresh tomatoes, seasoning it with salt and pepper. Serve the rice on an entree dish, on the top of which place some neatly trimmed fried eggs. Garnish with the fried chillies, which you have again heated up, and serve very hot.
Pescado. (Fillets of Mackerel.)
Boil a couple of nice mackerels, and, when cold, remove skin and bones and cut into neat pieces, and pour over some tomato sauce. May be served as a separate dish or with any kind of cold meats.
Tomato Sauce. (Sharp.)
Mince up together a pinch of ground garlic and half a dozen tomatoes, and mix along with some breadcrumbs, vinegar, pepper, salt, mint, chopped onions, cooked chillies, and sufficient oil to make the whole the consistency of thick cream.
Tamales. (Croquettes of Sheep's Brains.)
Boil half a pound of brains gently for twenty minutes, and put them for a few minutes in cold water ; peel off the outside, chop up the brains, and add one breakfastcupful of breadcrumbs. Mash all together, then add one teaspoonful of finely minced parsley, one ounce of butter, the yolk of an egg, a little lemon juice, grated nutmeg, salt and pepper to taste. Mix all well together, and after flouring the hands make it up into shapes like sausages. Take and fill some husks of Indian corn with this mixture, and place them in a pan with some wellseasoned second stock, and simmer gently for an hour. Strain the stock and boil some rice in it. Again strain the stock, and reduce it to a semi-glaze. Dish the tamales, surround them with the rice in which some thick cream has been mixed, and garnish with slices of lemon.
Frijoles. (Stewed Beans with Rice.)
Remove the rind of half a pound of streaky bacon, cut it up into pieces one inch long and half an inch thick, and put them into boiling water to blanch. Take them
Records on this page
Huevos al Gusto (Eggs and Rice)Peseado (Fillets of Mackerel)Tamales (Croquettes of Sheep's Brains)Frijoles (Stewed Beans with Rice)Vaca Estofada (Stewed Beef)Sopa de Frijoles Negras (Black Bean Soup)Sopa de Col (Cabbage Soup)