Tamale Entree

Ingredients

• Two cans tamales
• mixed with an equal quantity of cold cooked macaroni
• season with salt
• paprika
• one teaspoon each chili
• one teaspoon Worcestershire sauce
• one teaspoon onion juice
• one clove of garlic
• sprinkle grated Parmesan cheese
• flakes of butter on top

Method

1. 1

   Mix tamales with cold cooked macaroni and season.

2. 2

   Put mixture into ramekins, sprinkle with Parmesan cheese and butter, and bake in a pan of water for twenty minutes.

Nutrition per serving

As published

This recipe was extracted from Council cook book (1908), page 13. The excerpt below is the record exactly as published.

one teaspoon Worcestershire sauce, one teaspoon mush- room sauce, pinch of salt. Stir well and let all come to a boil. Tomato Custards. Simmer for fifteen minutes in a covered sauce- pan four cups chopped tomatoes, four eggs, one sliced onion, one bay leaf, and sprig of parsley. Strain, and if there be not two cups of liquid, add water. Beat four eggs and add to liquid. Pour into greased baking cups and stand them in a pan of water and bake until firm — ^about fifteen minutes. Turn out and serve with cream sauce containing green peas. Creamed Mushrooms. Make a poulette sauce, flavor with sherry. Cut into halves one can of mushrooms, and chop finely three hard-boiled eggs. Add all to poulette sauce; let it come to a boil. Put it into ramekins, then sprinkle with cracker crumbs and pieces of butter, and bake in a pan of water for twenty-five minutes. Cauliflower With Shrimps. Boil a cauliflower in salt water and strain. Take one-half pint pastry cream, one-half teaspoon corn starch, butter the size of an egg, one tomato pressed through a strainer, pepper ahd salt to taste. Boil all thoroughly; add one-half or one pound of picked shrimps, and pour over the cauliflower. SOMMER X KAUfMANN Two Slorei--119-lZ5Grant Are. ar. Gearj, 836-840 Market St., nr. Stockton Good Shoci Onlf ENTREES 47 Chicken i la Sweetbread. Take the breast of chicken that has been fricas- seed, cut up into small pieces, and add mushrooms. Make either brown or cream sauce. Serve in pate shells. Sweetbreads or Veal Fricassee. Brown butter, flour, and grated onion; add table- spoon of white wine, a little lemon juice, one-half cup of bouillon or liquor of can of mushrooms, yolk of one hard-boiled egg, red pepper, salt. Boil until tender, add caper and chopped parsley. Mushrooms may be added. Sweetbread Saut6. Clean sweetbread, boil until tender, and cut in small pieces. Take one tablespoon butter; blend in one table-spoon flour; add half the liquor of a can of mushrooms and enough soup stock to make the necessary amount of gravy; add a little catsup, Worcestershire sauce, mushroom catsup, and a few drops of kitchen bouquet, a clove of garlic, and a small onion; salt and pepper to taste. Cook this about an hour, and then remove garlic and onion. Add sweetbreads, mushrooms, and two hard-boiled eggs chopped very fine. Sweetbread and Oyster Pie. Line a pudding dish with puff paste. Break in small pieces sweetbreads that have been parboiled. Drain a pint of oysters and place a layer on the sweetbreads. Pour in a rich cream sauce, then cover with puff paste and bake in a quick oven. FRECKLES CAN BE REMOVED Baer's Kurtz Freckle Salrt posi- tivehr removet frccklei, tan and lanbarn. Keeps the ikin smooth and white. Manafactnred by- Baer Drag Co. 722 Market St. ,S.F. For Sale by all Druggists Price 50 Cents 48 COUNCIL COOK BOOK. Oysters and Potatoes. Beat lightly with a fork one pint of hot mashed potatoes. Blanch and pound to a paste eight ounces of almonds, smoothed with thick cream. Add these to the potatoes. Beat together until creamy, pile on a platter, cover with fried oysters and slices of lemon. Crab, Mushroom, and Oyster Poulette. One shredded crab, one can mushrooms, fifty small oysters. Take two heaping tablespoons butter, two tablespoons flour; smooth together. Add one cup mushroom liquor, two cups milk. Boil till thick, adding one clove of garlic, salt and pepper. When Sauce is thick, remove garlic and add crab and mush- rooms that have been cut into small pieces. Before removing from the stove, add the oysters and some sherry and a few drops of lemon juice. Serve in ramekins. Oyster Noodles. Into a pudding dish put layers of broad boiled noodles, alternating with layers of oysters dipped in cracker crumbs, with plenty of butter and salt to taste; pour over the whole a pint of pastry cream and the juice of the oysters; bake until brown — about twenty minutes. Tamale Entree. Two cans tamales mixed with an equal quantity of cold cooked macaroni. Season with salt, paprika, one teaspoon each chili and Worcestershire sauce, one teaspoon onion juice, and one clove of garlic. 2847 CALIFORNIA ST Phone WEST 891 Oysters, Crabs and Shrimps W. F. ROBERTS ENTREES 49 Put mixture into ramekins, sprinkle grated Parmesan cheese, and flakes of butter on top

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