1931 Cuban Cookery by Blanche Z de Baralt

46

this sauce. Replace the shredded meat in this sauce, which should be abundant, and allow to simmer a while longer. Deco~ate with sweet Spanish pi– mentos and small triangles of fried bread (croutons) with a sprig of parsley in center. The boiled beef from the soup pot is often used for this dish but it is, naturally less tasty and nourishing, having had its juice extracted for soup.

VACA FRITA. (Fried cow).

ls of the same family as the above, only the beef, after being well pounded, is not shredded, but fried on a brisk hre and covered with a ri~h tomato sauce.

CHICKEN A LA CREOLE

Cut a chicken in pieces for serving; season with salt and pepper. Melt four tablespoons butter add one fourth cup finely chopped onion; put in chicken and cook until a golden brown. Re_move chicken; add four tablespoqnfuls (level) flour, two cups chicken stock, 2 cups stewed tomatoes, one green pepper finely chopped, half cup celery, salt to taste.