The European cookbook for American homes (from Italy, Spain, Portugal and France)

Melt fat in sauce pan and fry sliced sausage in it. Remove sausage and fry the garlic and tomato. Mix cinnamon, pepper and saffron and add to garlic and tomato. Then add sausage, meat, egg, lima beans, green peas, artichoke bottoms and salt. Cover with boiling water and cook slowly, covered, until thick. Put into a baking dish, cover with a rich biscuit crust and bake quickly in a hot oven (400° F.). WHITE PETTICOAT PIES (Pastelillos Saboyanos) Pie paste 54 teaspoon each of salt, nut- 54 pound cooked veal, chopped meg, saffron and sugar % pound cooked pork, chopped % teaspoon freshly ground 54 cup rich gravy pepper Line patty tins with pie paste and cut out covers to fit. Mix all ingredients together, fill the little pies, cover and bake. The frilled white crust gives them their quaint name "petticoats." These pastelillos belong to the famous empanada family that has stretched from Spain and Portugal across to Cuba, Mexico and all Spanish American countries. There is nothing quite like them in any other cuisine and they go wonderfully with wine. Most recipes include olives for piquance and there is a resemblance between these pasties and olives, for both are acquired tastes. At first any sort of empanada may seem squashy, because of the abundance of juice and gravy generally lacking in other meat pies. But once the pastelillo appetite is formed they are downed by the peck, like oysters. SAUSAGE BREAD (Coca de Sobreasada) i standard recipe coffee bread Uncooked pork sausage dough Paprika Sweet green or red peppers Granulated sugar Roll coffee cake dough into a thin layer and place in a baking pan. Slice peppers and cover dough with them. Place on top pieces of sausage about the size of large plums. Powder scarlet with paprika. Sprinkle a generous amount of sugar over this and bake. Serve hot. This is a delicious invention of Mallorca, where it is baked in huge stone ovens on round baking tins from 2 to 3 feet in diameter. VEAL WITH ASPARAGUS (Ternera con Esparragos) 2 ribs veal 1 small turnip, minced Salt 3 small carrots, chopped Water 1 bay leaf, minced 1 onion, minced 1 sprig parsley, minced 1 bunch fresh asparagus 1 tablespoon butter 1 tablespoon flour 2 egg yolks, beaten Juice of x/z lemon Boil veal ribs in salted water together with the onions, turnip, carrots, bay leaf and parsley. Cut asparagus in 2-inch lengths and cook separately. When the meat is tender, thicken the broth with the flour which has been browned in the butter. Add beaten egg yolks and the lemon juice. Put in drained asparagus, boil up once and serve. CALVES' BRAINS (Sesos de Ternera) 1 pair calf's brains 3 tablespoons butter % cup vinegar 3 sprigs parsley Cooked green peas Blanch brains in boiling water. Remove the outer skin, being careful not to break the inner tissue. Place in cold water for 1 hour. Drain, sprinkle 2 tablespoons of the vinegar over them and leave another half hour. Melt butter in saucepan, drain and lightly salt the brains and fry to a golden brown. Place on a hot serving dish and fry the parsley. Add remaining vinegar to pan, heat well and pour over the brains. Garnish with green peas. KIDNEYS IN SHERRY (Rinones al Jerez) 2 tablespoons butter Pepper 1 sweet onion, minced Salt 1 pair veal kidneys Y2 cup sherry Cress