Chapter 1
Section 1 of 101 Mexican Dishes. This is a LibriVox recording. All LibriVox recordings are in the public domain. For more information or to volunteer, please visit LibriVox.org. Read by Betty B. 101 Mexican Dishes by Mae E. Southworth. Soup
Almendra Wash a cupful of rice and put in a double boiler with a quarter of milk and cook slowly until every grain is tender. Shell and blanch a half pound of almonds, chop fine and then pound in a mortar. Add a few drops at a time, a half cupful of cream, forming a smooth paste. Mix with this a tablespoonful of sugar, a little ground chili, and a pint of milk and put all in with the cooked rice and simmer for half an hour.
Season with salt and if too thick, add more milk. Caldo de pescado Chop four onions and fry in four tablespoonsfuls of oil. Add six tomatoes, peeled and cut fine, one herb bouquet, a sprig of parsley, a glass full of white wine, four tablespoons of oil, one chili pepper, and four tablespoonsfuls of flour. When brown, add three pints of water and boil a half hour.
Then add six slices of fish of almost any variety. Remove the herb bouquet, add salt, and pour over crusts of dry bread. Chili bisque Take eight large sweet chili peppers, remove seeds and veins, boil and put the pulp through a colander. To this, add a cupful of boiled rice mashed smooth.
Season highly with Tabasco and salt. Beat an egg with a half cupful of cream and add to a quart of hot milk. Put the bisque in this, let boil up once and serve immediately. Pouring over toasted squares of bread. Cordero
Cut a pound of young lamb into small chunks and fry with a sliced onion in hot lard. When nicely browned, add three peeled and sliced tomatoes and three green peppers, chopped fine. Cover with two quarts of water and simmer slowly. Add a cupful of green peas, one of green corn cut from the cob, a half cupful of rice, salt, and chili pepper. Work into a raw egg, a teaspoonful of oil, and a half teaspoonful of vinegar.
Put this in the bottom of the soup tureen and pour the soup over. Hittano Into three quarts of good beef stock, put one onion, four cloves of garlic, and an eighth of a pound of salt pork. To this, add a cupful of beans and a pound of salt codfish, which has been soaked overnight. Cook slowly and when partly done, season with Corizo, Mexican sausage, and add some potatoes peeled and cut into dice.
Mexican noodle Use two quarts of any clear stock. For the paste, take a small cupful of grated Parmesan cheese, one of flour, and a little salt and cayenne. Beat four eggs and add slowly, also a half cupful of cream, making a rather thin batter. Have this stock boiling and let this batter run into it through a very small but coarse sieve.
It will make long strings, which must boil ten minutes. Rancheros Fry a large cupful of minced vegetables, mostly onions, in a small cupful of butter. When a light brown, mix in a small cupful of flour and set the pan in the oven for the mixture to brown through without burning. Then scrape the contents of the pan into three quarts of soup stock and add two cupfuls of dry stewed tomatoes,
eight cloves, half a bay leaf, and a teaspoonful of chopped chili pepper. Cook an hour, skimming the top occasionally, and season well with salt. End of section one Thank you for watching!
