1931 Cuban Cookery by Blanche Z de Baralt

75

It can be . served with roast chicken, turkey or any other roast preferred. 5 plantains 4 ounces butter 1 glassful Sherry or red wine or, in its defect, cider powdered cinnamon 3 tablespoonfuls sugar. Let the bananas fry in butter until brown, care being taken not to break them when turning over. Sprinkle with the sugar which should be allowed to caramelize without burning. which would give them a bitter taste; then put in the wine and sprinkle gnerously with powdered cinp.amon. Cover and allow to simmer slowly for 15 or 20 minutes. This is one of the very · choicest of Cuban dishes. MACHACADO DE PLATANOS (Mash– ed plantains). Green or half ripe plantains are used. Boil them until done and with a potato masher. crush and break them into bits. Fry some small pieces of bacon or fresh pork in a pan with a little lard and add the crushed, boiled p l antains; .mix well and salt to taste.