SPANISH RECIPES.

New Zealand Herald, Volume LXIV, Issue 19833, 31 December 1927, Page 6 (Supplement)

SPANISH RECIPES.

Savoury Pancakes. —A luncheon dish which might with advantage bo added to our menus consists of small unsweetened pancakes—not cooked so long as to crisp them, and about the circumference of a saucer—filled with cooked minced meat, rolled up, and placed in a flat fireproof dish. A rich white sauce is added and grated cheese sprinkled thickly on the top.

After baking in a hot oven they are sent to table in the dish in which they have been cooked. Newer Kind of Rissole.—Boulettes are a change from the ordinary rissole, as they are made with fresh beef or mutton put through the mincing machine and mixed with an equal quantity of sausage meat. Blend thoroughly and be generous with the contents of your spice box if you wish to obtain the correct and distinct foreign flavour. Bind with an egg, form into balls, flour, and fry. Satisfying Breakfast Dish.—And, lastly, a breakfast dish—fish, served with macaroni. Break the macaroni into shortlengths, parboil overnight, and in the morning heat in a saucepan with milk and butter. Add the flaked remains of any cold fish, season, and serve when the macaroni is thoroughly tender.