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.
STUFFED CHILES
Take a dozen large green chile peppers and lay them on the top of the stove until roasted slightly on all sides; remove and wrap in a cloth for a few minutes, when they can be easily peeled. Prepare the stuffing by chopping a half-pound of cheese very fine and adding a cupful of fine bread-crumbs, an onion chopped fine, a big lump of butter, salt and pepper. Beat the whites of three eggs to a froth and add two tablespoonfuls of milk and flour enough to make a thin batter. Fill the chiles with the stuffing, dip each one in the batter and fry in deep, hot olive-oil. Serve with tomato sauce.
SUCULENTO
Fry a half-pound of chopped salt pork with a sliced onion and six green peppers cut small. When brown add a can of corn and four small summer squashes sliced. Cover with milk and cook slowly two hours, without stirring.
