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EGGS
FRIED EGGS CUBAN STYLE
Only strictly fresh ones . may be
used. Poach one at a time, in deep fat.
not too hot. The white must remain
smooth, almost like an egg poached in
water.
FRIED EGGS SPANISH STYLE.
Poach in deep fat or oil which must
be sizzling hot. The white of the egg
puffs and browns a little at the edge.
HAVANESE EGGS.
Mal'-e a tomato sauce (chopped onion
browned, tomatoes and a little green
pepper) small cup of broth; strain, sea–
son ; add some sweet red Spanish
pimentos chopped, thicken with a couple
of egg yolks. Put sauce in flat dish.