1931 Cuban Cookery by Blanche Z de Baralt

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of olive oil and juice of a lemon. Salt a.nd pepper to taste. Beat well. This makes a delicious sauce, the consistency of mayonnaise. Original and exotic.

PESCADO A LA MINUTA. (Minute fish)

Small pargos are split open removing head and bones ; they are allowed to stand a little in salt and lime juice; dredged with ·flour, dipped in beaten egg, then in fine bread crumbs and fried to a golden brown in deep fat or oil. Served with sliced lemon or parsley. 2 lbs. pargo or serrucho in slices 1 onion chopped 1 kernel garlic 6 large toma toes or half a can 2 large green peppers Y2 cup olive oil bay leaf, salt and pepper. Brown onion and garlic in olive oil; add tomatoes, bay leaf. salt and pepper. When well cooked, strain and pour over fish ; add the sweet green peppers quartered. Cover closely and cook on slow fire. It is not necessary to add any STEW ED FISH. (Cuban style)