Eggs Espanol
(Eggs Cooked Spanish)
Spanish Omelet (Supreme)
A complete lesson--Fry a strip of bacon for each diner; remove from fat and keep hot. Cook until tender, in the fat, one tablespoon minced onion and sliver of garlic b.u.t.ton (young green onion is best), one tablespoon minced green sweet pepper, same of canned sweet red pepper (pimiento), one tablespoon parsley, four sliced ripe olives, four seedless raisins, six mushrooms. Add when done, level teaspoon flour, then add one cup tomato--raw or canned; cook few minutes, salt to taste, add one teaspoon chile powder or two tablespoons red chile sauce. Use the above amount for every two eggs. Keep hot and prepare eggs by breaking in separate bowl whites and yolk; beat yolk first very stiff till light in color, add tablespoon water to each yolk and one-eighth teaspoon salt. Beat whites stiff, add small pinch cream tartar while whipping. Fold three-fourths of the whites into the yolks--do not break up too fine.
Have hot omelet pan bottom covered well with lard or b.u.t.ter; pour in eggs; lower fire and cook slowly, lifting up with spatula at different places to let raw egg to bottom. When nearly done, set under gas broiler or in very hot oven for a few minutes until seared. Remove, and with spoon, put prepared filling on one-half of omelet, fold other half over, turn out on a hot platter. Put rest of whipped whites on top to form a circular crown around edge. Sprinkle with salt and bits of b.u.t.ter; set back in oven and brown but not too deeply. Remove; decorate with bits or strips of pimiento, sliced olives, parsley, and last, the strips of bacon and triangles of toast. A simple way, not so pretty and fluffy, but good, is to mix the filling with whipped eggs; cook, fold and serve hot.
Spanish Stuffed Tomato Omelet
Soak one cup bread crumbs in one-half cup boiling milk, add tablespoon b.u.t.ter, salt, pepper, teaspoon onion juice. Remove centers from peeled tomatoes, stuff with bread mixture, place in a serving platter, bake until tender. Whip one egg for each tomato separately. Add tablespoon water to each yolk, salt, chile pepper, teaspoon b.u.t.ter for each egg.
Pour around tomatoes to come to top. Bake in moderate oven. Serve hot, or partly fill tomato with bread mixture, break egg on top, sprinkle with cheese and bake. Cut tomatoes out in squares to get all the egg, and serve on lettuce.
Eggs in Chile Blankets
Roll a long piece of cheese in strips of chile peppers roasted, peeled and seeded, fry in hot lard and serve with prepared Spanish sauce 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, sh.e.l.l, 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 b.u.t.ter, pinch of salt, paprika and finely minced parsley. Fill white of eggs, fasten together 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 with knife and sprinkle 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.
Mexican Scrambled Eggs in Chile
Mix one tablespoon green chile pulp to each egg, whipped separately, teaspoon lard or b.u.t.ter, a slice garlic or teaspoon onion juice, scramble quickly, serve on toast, garnish with spoonful red chile sauce and parsley.
Pimiento Egg
Hard boil small eggs, sh.e.l.l, salt, put each in a canned pimiento large enough to close end with toothpick, salt well, dip in batter, fry 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 b.u.t.ter 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 Espanol"
(Spanish Meats)
Spanish Steak (Elegante)
Slightly grease very hot skillet with olive oil. Select tender steak, sear both sides, turning until cooked as desired. Make ready a sauce as follows: Melt two tablespoons b.u.t.ter, one of olive oil together, add tablespoon onion, one small b.u.t.ton 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 pour over hot steak. Garnish with mushrooms and ripe olives browned in b.u.t.ter, 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 Spanish prepared sauce.
Spanish Steak (Economical)
Select two pounds upper round steak, sear on hot skillet on both sides till crust is formed; then one-half cup suet, half cup hot water, cover; cook slowly half hour, add salt and pepper. Fry one cup chopped onions in tablespoon lard until slightly brown; add tablespoon flour, can tomatoes, teaspoon oregano, two tablespoons green chile pulp; spread over steak, cover and cook twenty minutes longer. Place on serving 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 powder, 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, pepper and chili powder. Fry brown in hot olive oil or bacon fat. Place triangles of toast in center of platter, arrange cutlets standing around toast. 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 b.u.t.ter. Bake until brown on top.
Garnish with parsley and set twig of parsley in center of toast.
Mexican Meat Cakes
Mix pork sausage and hamburger equal parts, to two cups meat add one cup wet bread, add one egg, one-fourth cup onion, teaspoon salt, tablespoon green chile pulp, mix and make into cakes one inch thick, put one cup prepared sauce in pan and heat, place meat in sauce, cover, simmer till done.
Spanish Meat Cakes (Delicious)
Use finely ground beef, veal or chicken--raw or cooked. To each cup meat, add one-half cup wet bread crumbs, one-fourth cup chopped mushrooms, browned in a little b.u.t.ter, teaspoon onion juice, one-fourth cup white sauce and salt to taste. Make into round flat cakes; fry in small amount olive oil and b.u.t.ter, until brown; make a sauce of six chopped olives, one-fourth cup mushrooms, tablespoon onion, tablespoon flour in tablespoon each of olive oil and b.u.t.ter; add salt and paprika, and cup of fresh or canned tomatoes, and tablespoon green chile pulp, and pour around meat cakes. Sprinkle with chopped parsley.
Mexican Meat Dumplings
Mix one cup meat raw or cooked, add one-half cup chopped bacon, one-half cup tomatoes, teaspoon salt, tablespoon chile pulp or chile powder, mix to thick dough with corn meal, make into b.a.l.l.s size of walnuts, drop in salted boiling water and tomatoes, little lard and corn meal to thicken water when meat is done.
Spanish Beef Stew