1931 Cuban Cookery by Blanche Z de Baralt

50

Cuba an ..alcaparrado"). and a chopped hard boiled eg'g'. All this is mixed together in the pan. The same may be done with cold boiled fish or lobster seasoned in like manner. They then become fish empa– nadas or lobster empanadas . With a bit of guava paste and sprinkled over when done with powdered sug'ar they are g'ood also for tea. The same paste used for empanadas rolled out as thinly as possible and cut into strips. which are tied into knots or ~haped into squares and diamonds or cut with a sandwich cutter into spades. clubs or hearts and fried in deep fat~ generously dredged with powdered sug'ar. Are nice for bridge parties. CHIVIRICOS.

BRAIN FRITTERS.

1 calf's brain 2 eggs 1 tablespoonful flour 1 tablespoonful baking' powder salt.