Spanish Pork Tenderloin Cutlets

Ingredients

• Pound tenderloin out flat
• cover with flour
• seasoned with salt
• pepper
• chili powder
• hot olive oil
• bacon fat
• triangles of toast
• lettuce cups
• cooked rice

Method

1. 1

   Pound tenderloin out flat; cover with flour; seasoned with salt, pepper and chili powder.

2. 2

   Fry brown in hot olive oil or bacon fat.

3. 3

   Place triangles of toast in center of platter, arrange cutlets standing around toast.

4. 4

   Put lettuce cups around outside of cutlets and fill with half of peeled tomato, sprinkled with cooked rice and parsley, salt and chile powder, or, tomatoes stuffed with a mixture of meat and rice, seasoned with salt, chile powder, onion and butter.

5. 5

   Bake until brown on top.

6. 6

   Garnish with parsley.

Nutrition per serving

As published

This recipe was extracted from California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 7. The excerpt below is the record exactly as published.

pepper, tea- spoon butter for each egg. Pour around toma- toes to come to top. Bake in moderate oven. Serve hot, or partly fill tomato wit^ bread mix- ture, break egg on top, sjjrinkle with cheese and bake. Cut tomatoes out in squares to get all the egg, and serve on lettuce. MEXICAN- SPANISH RECIPES 77 Eggs in Chile Blankets Roll a long- piece of clieese in strips of chile pei)pers roasted, peeled and seeded, fry in hot lard and serve with prepared Spanish saiiee on toast. Spanish Sausage Omelet Mix level tablespoon fine sausage, tablespoon bread crumbs in tablespoon milk for each egg, whip yolks of as many eggs as needed, little parsley, salt and teaspoon red pepper pulp, or chile powder; add white of egg and pour into hot greased pan; cook slowly, until done. Fold and turn out, cover with Spanish sauce. Garnish with lettuce or parsley. Spanish Creamed Eggs Boil eggs hard fifteen minutes, shell, cut lengthwise; remove yolk (reserve one egg). Mash yolk and add to each a teaspoon of thick white sauce, or bread cooked smooth in milk; bits of butter, pinch of salt, paprika and finely minced parsley. Fill white of eggs, fasten to- gether with toothpicks; roll in raw egg and bread crumbs; fry in deep hot olive oil or other fat; drain. Remove toothpicks and where eggs are put together separate Avith knife and sprin- kle center with little crumbled dry yolk, place on toast. Make a border of chopped whites cut in rings. Pour hot Spanish sauce partly over and around egg; garnish with parsley, and you have a delicious dish in truly Spanish colors. 78 MEXICAN-SPANISH RECIPES Mexican Scrambled Eggs in Chile Mix one tablespoon green chile pulp to each egg, whipped separatel}^, teaspoon lard or but- ter, a slice garlic or teaspoon onion juice, scram- ble quickly, serve on toast, garnish with spoon- ful red chile sauce and parsle}- . Pimiento Egg Hard boil small eggs, shell, salt, put each in a canned pimiento large enough to close end with toothpick, salt well, dip in batter, fr}^ in deep fat, slice in half lengthwise, make cup white sauce, add tablespoon green chile pulp, serve on egg, good and pretty Spanish color effect. Spanish Eggs in Peppers Scald large sweet peppers; peel, cut in half, remove seeds, half fill with minced onion fried brown, one teaspoon red chile sauce, tablespoon' tomato sauce or catsup. Break one egg and scramble and pile on top. Decorate with red chile powder and parsley. Or break egg whole on top of sauce and bake in oven. Spanish Eggs, Shirred Brown in a teaspoon of butter or bacon fat, one teaspoon of minced onion, add teaspoon of flour, salt to taste, one teaspoon prepared chile sauce, one-fourth cup raw tomato. Cook and pour into individual baking dish and break egg over top. Set in oven until eggs are covered with a film. Garnish with sprigs of parsley and serve hot. ''Carne EspanoF' (Spanish INIoats) Spanish Steak (Elegante) Sli^litl}^ grease very hot skillet with olive oil. Select tender steak, sear l)oth sides, turning until cooked as desired. JNIake ready a sauce as follows: Melt two tablespoons butter, one of olive oil together, add tal)lespoon onion, one small button of garlic, one tablespoon parsley, one green sweet pepper, and two tablespoons chili pulp. When well browned, add tablespoon flour and brown, add one can prepared tomato soup or two cups fresh chopped tomatoes, cook five minutes, strain and poiu' over hot steak, (larnish with nmshrooms and ripe olives browned in butter, sprinkled with salt and chile pepper and sprigs of parsley, or if cheese is liked, sprinkle grated yellow cheese over steak and sauce, melt in oven, serve hot, or use Span- ish prepared sauce. S2 MEXICAN-SPANISH RECIPES Spanish Steak (Economical) Select two pounds Ti])per round steak, sear on liot skillet on both sides till crust is formed; then one-half cup suet, half cup hot wa- ter, cover; cook slowh^ half hour, add salt and pepper. Fry one cup chopped onions in table- spoon lard until slightly brown; add tablespoon flour, can tomatoes, teas])oon oregano, two table- spoons areen chile pidp; spread over steak, cover and cook twenty minutes longer. Place on serv- ing dish, sprinkle with cheese, set in oven to melt cheese and serve hot. Flank Steak, Spanish Have butcher cris cross a flank steak. Rub into it flour, seasoned with salt and chile powTler, not too much, spread with lard or melted suet, make a filling of bread crumbs, tomato, chile pulp or powder, onion, aregano, bay leaf, salt, roll up and tie. Put tablespoon lard, cup tomato, little salt on top, cover and bake two or three hours slowly. Spanish Pork Tenderloin Cutlets Pound tenderloin out flat; cover ^with flour; seasoned with salt, pepj^er and chili powder. Fry brown in hot olive oil or bacon fat. Place tri- angles of toast in center of platter, arrange cut- lets standing around toast. Put lettuce cups around outside of cutlets and fill with half of MEXICAN-SPANISH RECIPES 83 [)ee]e(l tomato, sprinkled with cooked rice

Cook this with the app: pantry check, scaling, and the assistant.