One Hundred & One Mexican Dishes
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In our eReader you can find the full English version of the book. Read One Hundred & One Mexican Dishes Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book One Hundred & One Mexican Dishes
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Moisten this with the veal stock and season 36 with salt. Broil sweet Mexican green peppers, pull off the skin and stuff with this. Dip the peppers in a thin batter of egg and flour and fry in hot olive-oil. Serve with tomato sauce.
RELLENOS DE QUESO DE GRUYERE PUT six chile peppers in the oven for a few moments and then wipe off the outer skin.
Cut off the tops and carefully re- move seeds and veins. Make a stuffing of strips of Swiss cheese, flavored with chopped onion, pars- ley and a few dr...ops of lemon-juice.
Fill the peppers, not very full, with this. Beat four eggs, whites and yolks separately, put together and thicken with a teaspoonful of flour.
Dip the chiles in this batter and fry in hot olive-oil until brown.
Serve with tomato sauce.
STUFFED CHILES TAKE a dozen large green chile peppers and lay them on the top of the stove until roasted slightly on all sides; remove and wrap in a cloth for a few minutes, when they can be easily peeled.
37 Prepare the stuffing by chopping a half-pound of cheese very fine and adding a cupful of fine bread- crumbs, an onion chopped fine, a big lump of butter, salt and pepper.
What to read after One Hundred & One Mexican Dishes?
You can find similar books in the "Read Also" column, or choose other free books by Southworth, May E. (May Elizabeth), Comp to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Moisten this with the veal stock and season 36 with salt. Broil sweet Mexican green peppers, pull off the skin and stuff with this. Dip the peppers in a thin batter of egg and flour and fry in hot olive-oil. Serve with tomato sauce.
RELLENOS DE QUESO DE GRUYERE PUT six chile peppers in the oven for a few moments and then wipe off the outer skin.
Cut off the tops and carefully re- move seeds and veins. Make a stuffing of strips of Swiss cheese, flavored with chopped onion, pars- ley and a few dr...ops of lemon-juice.
Fill the peppers, not very full, with this. Beat four eggs, whites and yolks separately, put together and thicken with a teaspoonful of flour.
Dip the chiles in this batter and fry in hot olive-oil until brown.
Serve with tomato sauce.
STUFFED CHILES TAKE a dozen large green chile peppers and lay them on the top of the stove until roasted slightly on all sides; remove and wrap in a cloth for a few minutes, when they can be easily peeled.
37 Prepare the stuffing by chopping a half-pound of cheese very fine and adding a cupful of fine bread- crumbs, an onion chopped fine, a big lump of butter, salt and pepper.
What to read after One Hundred & One Mexican Dishes?
You can find similar books in the "Read Also" column, or choose other free books by Southworth, May E. (May Elizabeth), Comp to read onlineMoreLess
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