1931 Cuban Cookery by Blanche Z de Baralt

38

green pepper chopped and a dozen tomatoes) strain; allow about half a slice ham for each portion; cut ham into bits and add to sauce. Put a lump of butter on each plate. a little of the sauce and one or two eggs according to taste and to the importance one wishes to give dish. Then a little more of the sauce. Surround the eggs with green peas, string beans, asparagus tips, shrimps and olives. Put in the oven until the eggs are set, and serve. Brown in a Iittle fat or butter a minced onion, three larg'e tomatoes cut up, having previously removed skin and seeds, a green pepper, chopped; parsley, salt and pepper to taste. When these ingredients are cooked , add a quarter can o f fine French peas (petits pois), then six well beaten eggs with a tables– poonful of butter and stir over fire mitil eggs are w ell scrambled. In Cuba we prefer them rather dry than too soft. REVOLTILLO. (Cuban scrambled eggs).