1931 Cuban Cookery by Blanche Z de Baralt

114

·• Braised tenderloin. Stuffed egg plant. Pineapple and orange salad. Brunken sop. (sopa borra<;ha).

Cocktail of Cuban shrimps. Huevos en acemitas (eggs in rolls). Cuban pot roast. White rice-bananas en tentaai6n. Fruit salad. .f Marney pudding.

Aguacate. Stewed pargo a la cubana. White rice. Corn pie. Lettuce and tomato salad. Assorted fruit.

Aguacate. Arroz con mariscos (pargo, lobster and crab). To~rnedos with petits pois Tomato and lettuce salad. Double yolks. (yemas dobles).