337. Tortas De Carne - Spanish

Mix a cup of finely minced meat with one of cooked vegetables of any kind. Season with onion juice, salt and paprika; form into round flat cakes which dip into batter (No. 446), and fry in deep lard. Serve with tomato sauce (No. 143).

338. Tortas De Ternera - Peruvian

Chop a pound of veal very fine, mix it with half a cup of almonds - blanched, chopped and pounded - a hard egg, cut up, and half a cup of sliced olives. Put all in a saucepan with a cup of broth, salt and pepper to taste. Stew until the veal is cooked; then add a tablespoon of brown roux (No. 138), or enough to make the mixture quite thick. Spread on a platter to cool, form into flat cakes, dust with flour and fry until brown in a little lard. Serve with Spanish sauce (No. 141), or tomato sauce (No. 143).

339. Tripe - Mexican

Roll a pound of sausage meat into small balls, dust with flour and brown in a frying pan. Skim out and fry a shaving of garlic and a chopped onion in the sausage fat until they begin to color; then add two cups of tomatoes, a chopped chile or bell pepper and salt and pepper. Simmer for half an hour; then season with a teaspoon of chile powder. Have ready a pound of fresh tripe boiled until tender, and cut in squares or diamonds. Dust the pieces with flour and fry. Drain and arrange on a hot platter around the sausage balls and cover all with the sauce strained.

300. Lengue Con Pollo - Mexican

Boil a veal tongue and a roasting chicken separately until tender. Cool, cut into dice and combine, adding a small can of French mushrooms, sliced. Heat in Spanish sauce (No. 141), seasoned highly, and serve in small individual casseroles of Mexican pottery or ramekin dishes.