1931 Cuban Cookery by Blanche Z de Baralt

116

Grape fruit. Pescado a la minuta _(breaded fish fillets). Boiled Giiines potatoes. Albondigas (meat balls in sauce). White rice. Aguacate salad. Natilla. (Cuban Custard). Cups of oranges and Marasquino cherries. Omelet with shrimps, tomato sauce. White rice. -Plato frlo. (mixed salad}. Guavas in syrup-Cream cheese. Jigote. Eggs a la Malagueiia. Tamales made from fresh corn. Chayote · and lettuce salad. Apple pudding with rum. Chilled melon in glasses. Rice with fish, shrimp sauce. Small grilled tenderloin steaks. Sauted new potatoes. Guava jelly-assorted cheese.