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green pepper chopped and a dozen
tomatoes) strain; allow about half a
slice ham for each portion; cut ham
into bits and add to sauce.
Put a lump of butter on each plate.
a little of the sauce and one or two eggs
according to taste and to the importance
one wishes to give dish. Then a little
more of the sauce. Surround the eggs
with green peas, string beans, asparagus
tips, shrimps and olives.
Put in the oven until the eggs are
set, and serve.
REVOLTILLO. (Cuban scrambled eggs).
Brown in a Iittle fat or butter a
minced onion, three larg'e tomatoes cut
up, having previously removed skin and
seeds, a green pepper, chopped; parsley,
salt and pepper to taste. When these
ingredients are cooked , add a quarter
can o f fine French peas (petits pois),
then six well beaten eggs with a tables–
poonful of butter and stir over fire mitil
eggs are w ell scrambled. In Cuba we
prefer them rather dry than too soft.