1931 Cuban Cookery by Blanche Z de Baralt

4.3

MEAT BALLS. (Albondigas).

1 lb: beef 1 lb. pork 3 tablespoonfuls butter 3 tablespoonfuls bread crumbs 3 eggs 1 onion salt, pepper, nutmeg 1 tablespoonful capers 6 tomatoes 2 cupfuls broth

Run raw beef, pork and onion (half of a large one or a small one) through the meat chopper. Mix with bread crumbs, egg yolks and butter; then add the egg whites stifly beaten. Form into balls with the floured hand and cook a few minutes in the following sauce: Onion browned in butter, six toma– toes, salt and two cups broth or s tock. Strain ~nd add capers. The sauce may be slightly thickened with a little flour or an egg yolk. PICADILLO. (Cuban hash). This homely dish served at all Cuban breakfast tables,-breakfast at noon, of course- is excellent when well prepared.

1 I