PUEBLECILLO
Sauter little half-inch squares of chicken or calves’ liver in olive-oil over a brisk fire; when nicely browned, add some thick tomato sauce and some leftover gravy. Into this cut up half-inch lengths of cooked macaroni, mushrooms, and a few olives cut small. Season highly and work in a big lump of butter. Serve on toasted squares.
TORTAS SERRANO
Beat six eggs together until light; add a half-cupful of flour and an onion chopped fine. Stir in lightly one teaspoonful of baking-powder and a pinch of salt. Cut a half-pound of mild cream cheese into thin squares and add to the egg mixture. Have ready a kettle of hot lard. Take up one piece of cheese at a time with as much of the egg mixture as the spoon will hold, and drop into the fat and fry until brown. Serve with hot chile sauce.
TORTILLA DE HUEVOS
Chop a small clove of garlic and fry in olive-oil; add a cupful of mushrooms, cut small, and a half-cupful of stewed tomatoes. Season with salt and pepper. Make a plain omelet and just before folding it over, spread this on top. Serve immediately.