1931 Cuban Cookery by Blanche Z de Baralt

113

A very lLice way of serving this homely dish of hash and rice is to fill a good size mould half way with picadillo. the remaining half with white rice_. Let stand a few minutes and unmould on a large dish with the revoltillo forl!ling a generous border~ the fried plantains are served in the same course. Easy lo prepare when not in Cuba. Oyster cock tail. Eggs poached in olive oil. \Vhite rice - black beans. Swe et g r een p e p per salad. Preserved figs a nd cream cheese. Grape fruit. Lobster H a v anaise. Squab chicken o n t oast w ith petits pois. Guines potatoes, m ait re d' hotel. Stuffed chayotes. Guavas in s yrup - E d am cheese .

J igote . B o ile d p arg'o, · aguacate sau ce.