1931 Cuban Cookery by Blanche Z de Baralt

117

COSMOPOLITAN DINNER IN HAVANA. WITH A NATIVE TOUCH

Daiquiri cocktails.

Toasted marafi6n seeds. - (cashew nuts). Canapes of caviar.

Chablis

Consomme profiteroles. Pargo, mayonnaise, garnished with shrimp, crab and lobster. Giiines potatoes, maitre d' hotel.

Chateau lquem

Smothered chicken. Candied sweet potatoes-green peas. Aguacates filled with pineapple salad.

Champagne

Coconut ice cream. Petit fours. Cafe noir or Cafe frappe. Creme de menthe. Benedictine.