EDITH ADAMS’ GLOBE-TROTTING GOURMET

DINNER MENU

Sardinhas Azeitonas
(Sardines) (Olives)
Sopa de Legumbres con Fideos
(Vegetable Soup with Vermicelli)
Pescado a la Espanola
(Baked Fish, Spanish Sauce)

Spain

Patatas en Puré
(Mashed Potatoes)

Judias Verdes con Mantequilla

(Buttered String Beans)
Ensalada Verde

(Green Salad with French Dressing)

Frutas Frescas
(Fresh Fruit)

Almendrados Mazapan
(Almond Macaroons) (Marzipan)
Queso Cafe
(Cheese) (Coffee)
PESCADO A LA ESPANOLA ALMENDRADOS

(Baked fish, Spanish sauce)

2 pound halibut piece, or cod
14 cup tomato juice
1 tablespoon onion
Cut the fish so that it lays flat in the
pan. Rub with olive oil, pour the tomato
juice over the fish and sprinkle with onion.
Bake in a 350 degree F. oven for 20
minutes. Remove from oven and remove
skin. Pour Spanish sauce over fish, return
to oven and bake for another 15 minutes.

Spanish Sauce
4 tomatoes
YZ onion, minced
1 bay leaf
1 sprig thyme
14 green pepper, finely shredded
1% cup sliced mushrooms
1% clove garlic
1 strip of bacon diced
14 teaspoon saffron
1% cup brown stock
Dash of cayenne pepper

Brown the bacon pieces, add the other
ingredients, simmer for 20 minutes, strain.
Add 1 tablespoon butter and pour over
the fish. If the mixture boils away make
it up with brown stock.

(Almond Macaroons)

1144 cups almonds
lg teaspoon cinnamon
2 tablespoons grated orange rind
2 egg whites
34 cup sugar
2 tablespoons lemon juice
Grind the almonds through a coarse
chopper. Beat the egg whites until foamy
then start beating in the sugar. Continue
beating until all the sugar is added. When
half the sugar is in add the lemon juice.
Mix the almonds, cinnamon and orange
rind and fold into egg whites. Drop from
a teaspoon onto an ungreased heavy paper.
Place on a cookie sheet and bake at 250
degree F. for 30 minutes. Remove from
paper before completely cooled.

ARROZ CON CAMARONES
(Rice with Shrimps)

medium onion, minced

clove garlic

tablespoons butter

cup rice

can small shrimps

green pepper, minced

1% teaspoon chili powder

134 cups liquid from can plus water

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Leave the garlic whole and fry with the
onions in the butter until the onions are
brown, then remove the garlic. Wash the
rice thoroughly, and dry. Add to the
onions and fry slightly but not until