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

course. POTATOES IN WINE (Patatas con Vino) 2 tablespoons butter 1 pinch pepper 1 onion, minced 3 cups diced uncooked potatoes 1 cup white wine x/% teaspoon salt 1 cup beef broth Heat butter in a saucepan and brown onion. Add wine and pepper, then potatoes and salt. Shake pan until potatoes are hot and well basted. Add broth, cover and cook until tender and all the liquid is absorbed. POTATO CAKES IN SAUCE (Tortilla Guisada) 2 cups mashed potatoes 1 sprig parsley 2 eggs, beaten 1 tomato, chopped Butter Y2 cup meat broth 1 small onion, sliced Salt and pepper Mix seasoned mashed potatoes with eggs. Shape into thick cakes and fry on both sides in butter. In another pan, melt 1 tablespoon butter and fry the onion and parsley. When tender, add tomato and continue frying. Add broth and season with salt and pepper. Put potato cakes in the sauce and cook slowly until all liquid is absorbed. POTATO BALLS (Bunuelos de Patatas) 2 cups hot mashed potatoes 1 tablespoon granulated sugar 2 egg yolks, beaten l/2 teaspoon cinnamon 1 egg, beaten i teaspoon lemon rind, grated Deep fat Beat seasoned mashed potatoes and eggs together, adding sugar, cinnamon and grated lemon rind. Form into balls and fry in deep fat. POTATO CAKE (Galletas de Patatas) 1 pound potatoes 5 eggs 2 tablespoons almond meal 1% cups granulated sugar Cook, drain, and beat the potatoes very light with a wooden fork and whip in the other ingredients. Place in a well-buttered baking dish and bake to a golden brown. SMOTHERED PARSNIPS (Chirivias Suffocado) 4 parsnips % cup granulated sugar Salt 3 tablespoons butter Boil parsnips until tender in salted water. Drain. Cut in rather thin slices and put into a hot covered saucepan, with sugar and butter. Shake the dish over a low flame until the sugar and butter melt and the parsnips are well covered. RICE WITH VEGETABLES (Arroz con Vegetals) l/2 pound salt pork, sliced 2 turnips, sliced 1 pig's hock 1 onion, sliced 3/4 cup rice 1 garlic clove, minced 1 pint fresh kidney beans % cup minced cooked ham or soaked chick peas or sausage meat 2 potatoes, sliced Salt and pepper Place pork slices in a deep kettle with the pig's hock. Add rice and the beans or chick peas. Cover deep with water and cook slowly, until hock is tender. Take out the hock and remove the bone. Cut the meat in pieces and return to the kettle. Add potatoes, turnips, onion, garlic and ham. Salt and pepper to taste. Cook 20 minutes, then turn the contents of the pot into a large casserole and place in a hot oven (4000 F.) until browned, but not too dry. This is a favorite luncheon dish in the Province of Valencia. RICE CATALAN STYLE (Arroz a Catalan) 3 tablespoons olive oil 1 tablespoon sausage meat 2 onions, minced x/z pound rice 1 garlic clove, minced 1 quart boiling water 2 tomatoes, chopped Red pepper rings 1 slice ham, diced Parsley sprigs Place oil in a saucepan and slowly fry onions and garlic, then add the tomatoes. When the mixture bubbles, add ham and sausage. Add rice and boiling water; cook until the rice is tender. Then take from fire, turn into a baking dish and place in the oven until the rice is sufficiently dry. Garnish with sweet red pepper rings and parsley, and serve. RICE WITH TRIMMINGS (Arroz a Banda)