By Erna Fergusson
ISBN-10: 0585187738
ISBN-13: 9780585187730
ISBN-10: 0826300359
ISBN-13: 9780826300355
While it was once first released in 1934, Erna Fergusson s Mexican Cookbook made genuine Mexican recipes obtainable to chefs national together with celebrated favorites equivalent to enchiladas, chile rellenos, and carne adovada, in addition to the easy, rustic meals commonly ready and served in New Mexican houses. encouraged via the satisfaction and exuberance with which viewers to the Southwest partook of the region's food, this well known cookbook is still an everlasting tribute to the atmosphere and spirit of territorial New Mexico.
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Additional info for Mexican Cookbook
Sample text
Page 34 Albóndigas 1 pound beef � pound pork 1 slice bread 1 egg 1 onion 1 clove garlic, chopped 1 pinch each black sage, ground mint, and pepper 1 teaspoon salt 1 tomato 1/8 teaspoon culantro Grind meat together, mix with bread, which has been soaked in water and squeezed dry. Add egg and seasoning. Mix well and mold into balls the size of walnuts. Brown 1 chopped onion in 2 tablespoons fat. Remove onion and brown meat balls. Add onion, 1 mashed tomato, spices as above, and 4 to 6 cups of boiling water.
Cover with cold water and cook until tender. 1 cup garbanzos or dried peas 1 teaspoon salt 1 onion, chopped � cup red chile pulp 1 pinch culantro Let peas stand overnight in cold water to cover. Bring to a boil, drain, and cover with fresh water. Add salt and culantro and boil 1 hour, or until tender. Fry the onion in salt pork or bacon fat. Mash the peas lightly, add the onion and chile and reheat. Serve as a vegetable. Page 64 Baked Garbanzos 2 pounds garbanzos � pound butter Salt and pepper to taste 2 tablespoons flour 3 eggs 1 pinch culantro Prepare garbanzos as directed on page 63, boiling until tender.
Remove onion and brown meat balls. Add onion, 1 mashed tomato, spices as above, and 4 to 6 cups of boiling water. Simmer slowly for 1½ hours. Burritos (Little Burros) Mix tortillas according to recipe on page 87, but mold them thicker than usual. Make a depression in the middle of each and fill with chicharrones, made according to recipe on page 33, and chopped. Bake in a moderate oven. Page 35 Meats and Poultry La Olla Podrida (Savory Pot) ½ pound each pork, chicken, veal, beef, all cubed 1½ teaspoons salt 1/8 teaspoon each cinnamon, all-spice, nutmeg, cloves � teaspoon pepper 1 wine-glass sherry 1 pinch chimajá Omit salt if salted sherry is used Add seasoning to meat and mix well.
Mexican Cookbook by Erna Fergusson
by Christopher
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