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MEAT BALLS. (Albondigas).
1 lb: beef
1
lb. pork
3
tablespoonfuls butter
3
tablespoonfuls bread crumbs
3
eggs
1 onion
salt, pepper, nutmeg
1 tablespoonful capers
6 tomatoes
2 cupfuls broth
4.3
Run raw beef, pork and onion (half
of a large one or a small one) through
the meat chopper. Mix with bread
1
I
crumbs, egg yolks and butter; then add
the egg whites stifly beaten. Form into
balls with the floured hand and cook a
few minutes in the following sauce:
Onion browned in butter, six toma–
toes, salt and two cups broth or s tock.
Strain
~nd
add capers. The sauce may
be slightly thickened with a little flour
or an egg yolk.
PICADILLO. (Cuban hash).
This homely dish served at all Cuban
breakfast tables,-breakfast at noon, of
course- is excellent when well prepared.