1931 Cuban Cookery by Blanche Z de Baralt

MENUS

Gastronomic experts have declared that the best place to tak~ breakfast (early) is·New York.luncheon (almuerzo), Havana; tea, London and dinner, Paris, The Cuban almuerzo -call it lun– cheon for lack of a better name, but it is a very solid meal -is famous, and I shall offer a few menus for those desirous of combining' harmoniously some of the dishes described in thsese pag'es. Dinners in Havana are more or less cosmopolitan, following' the plan of French chefs, and are not particularly characteristic. ALMUERZO Grape fruit Marasquino. Eggs a la Malaguefia. Rice and chicken, criollo.

Chayote salad. Pineapple ice.