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becomes hrm
~
allow to cool and add egg
yolks, worlc.ing all together well. Line
deep pie plate with this paste, :6.ll with
chicken or meat preparation, cover with
more of the corn paste, varnishng with
the beaten yolk of an egg, Bake in oven.
Filling: Brown a chicken, cut up with
butter, onion, tomatoes and other seaso–
ning as indicated. Allow to simmer,moisten ·
with a little broth or water. When done
remove bones and add capers, olives,
raisins
&
prunes .
A pound and a half of fresh pork
can be used instead of chicken or quail,
which make a very hne combination
with the corn.
I
I
ALBONDIGAS DE MAIZ. (Corn Balls)
10 ears corn
2 eggs
seasoning for sauce: on10n, garlic,
4 or 5 tomatoes
1 green pepper, salt
&
pepper.
Cut off grains from 10 ears of corn.
Grind in meat chopper, :6.nely. Place in
frying pan, salt
&
pepper and seasoning
with part of above ingredients. · Stir
constantly with a
~ooden
spoon until
the corn mass thickens. Then take