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

Fried Tomatoes: Slice very thin and season. Dip slices in beaten egg, then into bread crumbs and fry in hot fat. Turn care- fully with a cake turner; pile on a heated plate, and serve very hot. Fried Onions : Slice and cover them with milk for 5 minutes, drain and lay in sifted bread crumbs; fry in hot fat for about 10 minutes. GARNISH FOR ROASTS {Guarnicion Madrilend) Cut large round tomatoes in halves and scoop out a small hollow in each center. For each half of a tomato fry ¼ clove garlic in 1 teaspoon butter, season with salt and pepper and place in the tomato. Lay on top of it a large black olive, circled with an anchovy and put into a hot oven to bake. Pile a pyramid of fried potatoes in the center of the serving dish and edge with the tomato halves. GARNISH FOR FOWL {Guarnicion Catalonia) Glaze onions, crisp chitterlings, and season cooked macaroni with the juice of the meat. And in summer a dish of cooked carrots, molded in gelatine with pitted black olives, may be passed for full measure. GARNISH FOR FRIED FISH {Guarnicion Andaluza) Cut in half and broil a number of sweet green peppers. Remove skins and cores and cover nicely a dish of well-seasoned boiled rice. Serve hot with tomato sauce. (Legumbres) ASPARAGUS ANDALUSIAN STYLE (Esparrago de Mo do Andalusia) i bunches asparagus 2 tablespoons olive oil Salt Pepper 2 sweet red peppers 6 eggs 1 clove garlic, minced 1 tablespoon vinegar Cook asparagus in slightly salted boiling water until tender. Roast peppers on top of stove or under grill until the skins and core can be easily removed. Fry garlic with the peppers in the oil until tender, then mash into the oil, add pepper and a tablespoon of the asparagus water. Pass through a sieve. Take out the asparagus when tender, drain and put on a hot platter. Cover with the sauce and break the eggs carefully into the hot asparagus water to poach. Remove when set and place on the platter with the asparagus. Season and sprinkle with drops of vinegar. ASPARAGUS IN SAUCE (Esparragos en Salsa) 1 large bunch asparagus 1 teaspoon minced parsley Salt 2 teaspoons beef extract 2 tablespoons butter 1 cup hot water 2 egg yolks, beaten Cook asparagus in salted boiling water. Take out, drain and put into a serving dish with bits of butter strewn over it. In a saucepan mix parsley and beef extract dissolved in hot water. Let it boil up once, remove from fire and stir in the beaten yolks. Serve over the asparagus. ASPARAGUS IN BUTTER (Esparragos en Manteca) i bunch asparagus 54 teaspoon each, cinnamon, Boiling salted water saffron 3 tablespoons butter i. sprig parsley 54 teaspoon cloves 3 hard-boiled eggs, sliced Wash asparagus and cut into small pieces. Cook until tender in boiling, salted water. In a casserole, combine butter, cloves, cinnamon, saffron, parsley and hard-boiled egg slices. Season if necessary and heat thoroughly. Add cooked and drained asparagus. Shake casserole to thoroughly cover with sauce. Serve. QUILTED CAULIFLOWER (Estofado de Coliflor) 1 good-sized cauliflower l/2 teaspoon nutmeg 1 quart seasoned meat broth 3 tablespoons butter Cook the cauliflower in broth with nutmeg. Drain, and cover generously with butter. The Spanish cook uses the broth of a cocido. FRIED CAULIFLOWER (Coliflor Frit a)