1931 Cuban Cookery by Blanche Z de Baralt

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115

Hors d' oeuvres. (Olives, sardines, radishes, shrimps). Ajiaco. Grape fruit salad. Hula-Hula.

Fruit cocktaa with Sherry. Jellied pargo. Chicken and rice criollo~ ยท Chayote salad. Marney ice.

A lmuerzo for a hot Summer day.

Chilled melon. Pargo en escabeche (marinated) Cold stuffed chayotes. Water cress salad. Guanabana ice. Aguacate. Moro crabs, stuffed. Chicken a la creole. White rice-fried plantains. Assor.ted fruit.

Made with