RELLENOS
Grind fine a pound of well-cooked veal and add to it a Spanish sausage (chorizo), a half-cupful, each, of seedless raisins and blanched almonds. Moisten this with the veal stock and season with salt. Broil sweet Mexican green peppers, pull off the skin and stuff with this. Dip the peppers in a thin batter of egg and flour and fry in hot olive-oil. Serve with tomato sauce.
RELLENOS DE QUESO
DE GRUYÈRE
Put six chile peppers in the oven for a few moments and then wipe off the outer skin. Cut off the tops and carefully remove seeds and veins. Make a stuffing of strips of Swiss cheese, flavored with chopped onion, parsley and a few drops of lemon-juice. Fill the peppers, not very full, with this. Beat four eggs, whites and yolks separately, put together and thicken with a teaspoonful of flour. Dip the chiles in this batter and fry in hot olive-oil until brown. Serve with tomato sauce.