Remove the lobster meat from the shell, lay it in a bowl, so as to save all the water that comes from it, and cut in quarters. Chop four large onions and a bunch of parsley, mash four cloves of garlic, and fry all together in a half-cupful of olive-oil until nearly brown. Season with salt and cayenne; add the lobster with all the juice, a cupful of washed rice and a tablespoonful of capers. Cook until the rice is done. When serving put whole pimientos on top.
PILCHERS
Take the sardines carefully from the box, skin and bone them and lay on brown wrapping paper until ready to use. Cut strips of bread a little longer and a little wider than the sardines, removing all crusts. Fry these in olive-oil a delicate brown. Lay a sardine on each piece and put in the oven until heated through. When ready to serve sprinkle each one with grated parmesan cheese and lay a thin slice of pimiento on top.
MEAT
BUEY AHUMANDO
Y HUEVOS
To a cupful of chipped beef, soaked in hot water and chopped fine, add a cupful of strained tomatoes, two hard-boiled eggs cut fine, one tablespoonful of grated cheese, one grated onion, a chile pepper chopped fine and a big lump of butter. Beat all these together, break in two raw eggs and scramble in a frying-pan.