1931 Cuban Cookery by Blanche Z de Baralt

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becomes hrm ~ allow to cool and add egg yolks, worlc.ing all together well. Line deep pie plate with this paste, :6.ll with chicken or meat preparation, cover with more of the corn paste, varnishng with the beaten yolk of an egg, Bake in oven. Filling: Brown a chicken, cut up with butter, onion, tomatoes and other seaso– ning as indicated. Allow to simmer,moisten · with a little broth or water. When done remove bones and add capers, olives, raisins & prunes . A pound and a half of fresh pork can be used instead of chicken or quail, which make a very hne combination with the corn. I I ALBONDIGAS DE MAIZ. (Corn Balls) 10 ears corn 2 eggs seasoning for sauce: on10n, garlic, 4 or 5 tomatoes 1 green pepper, salt & pepper. Cut off grains from 10 ears of corn. Grind in meat chopper, :6.nely. Place in frying pan, salt & pepper and seasoning with part of above ingredients. · Stir constantly with a ~ooden spoon until the corn mass thickens. Then take