68 / 156
68
from £ire and allow to cool. When cold,
add two raw
eggs~
mix well and form
into balls.
Make a sauce with remaining ingre–
dients fried in a little fat, with broth to
make sufficient liquid. Let the balls
cook in this sauce a few minutes.
CORN MEAL
Although the dishes made with fresh
grated corn are more delicate than those
in which the flour is used, corn meal is
eaten widely in Cuba. I need not men–
tion its various uses as lc:nown in the
south of the U. S., many of which are
familiar here. Corn meal. simply cooked
in water with salt and the · usual
mojo
of onion, green pepper and tomatoes
mixed through it, is extremely popular,
as is the cooked meal served with a
rich tomato sauce, or again boiled in
half milk, half water and additioned
with sugar, butt er and powdered cinnamon.
Tamales are made of corn meal. but
they are not to be compared in quality
with those whose basis is fresh grated
corn.
Prehaps a recipe for
gnocchi
will be
acceptable.