46 / 156
46
this sauce. Replace the shredded meat
in this sauce, which should be abundant,
and allow to simmer a while longer.
Deco~ate
with sweet Spanish pi–
mentos and small triangles of fried bread
(croutons) with a sprig of parsley in
center.
The boiled beef from the soup pot
is often used for this dish but it is,
naturally less tasty and nourishing, having
had its juice extracted for soup.
VACA FRITA. (Fried cow).
ls of the same family as the above,
only the beef, after being well pounded,
is not shredded, but fried on a brisk
hre and covered with a
ri~h
tomato sauce.
CHICKEN A LA CREOLE
Cut a chicken in pieces for serving;
season with salt and pepper. Melt four
tablespoons butter add one fourth cup
finely chopped onion; put in chicken
and cook until a golden brown. Re_move
chicken; add four tablespoqnfuls (level)
flour, two cups chicken stock, 2 cups
stewed tomatoes, one green pepper finely
chopped, half cup celery, salt to taste.