California Mexican-Spanish Cook Book Selected Mexican and Spanish Recipes by Bertha Haffner-Ginger

Author:Bertha Haffner-Ginger [Haffner-Ginger, Bertha]
Language: eng
Format: epub
Published: 2012-04-30T04:00:00+00:00

Spanish Dressing for Chicken or Turkey

One pint of cold corn bread, one cup rich chicken or turkey broth, one-half cup roasted chopped chestnuts, one tablespoon butter, one hard-boiled egg minced, one teaspoon black pepper, three tablespoons red chile pulp, one-fourth cup minced onion, large tablespoon minced parsley, one egg whipped very light, salt to taste, stuff turkey or chicken, when baked, make the ordinary dressing of the drippings and chile sauce, to serve on dressing.

Spanish Tripe

In three tablespoons butter, fry one-half cup onion. Cut one pound tripe into narrow strips; salt and roll in flour. Add one tablespoon flour to fat and brown; add to this one cup tomato, season with tablespoon chile powder or pulp, one teaspoon sugar. Let simmer until very tender. Serve hot.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.