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SALPICON. (Meat salad Camagiiey
style).
The boiled .b.eef from the soup pot
is generally used for this, but boiled or
roast pork or veal can also be used.
The meat should be cold-better cooked
the day before -and cut into thin slices
or small pieces, to which diced pineapple
and quarters of oranges, freed from the
thin membrane which covers each sec–
tion, are added.
Mix with a generous dressing of
salt, pepper, vinegar, oil and a pinch
of mustard. Trim with lettuce leaves or
water cress.
PLATO FRIO. (Cold dish).
For a Summer dish in the tropics
or elsewhere.
Sliced cold meat and chicken, if
desired, are placed in centre of a large
platter. Around this place on lettuce
leaves and arrange as individual taste
dictates, slices of boiled potatoes, boiled
chayotes, tomato, asparagus tips,
alligator pear, olives and hard boiled eggs.
Bathe with an abundant sauce vinai–
g'rette: A little grated onion, chopped