MIXED DISHES
Gypsy Omelette
2 Tablespoons olive oil
2 Tablespoons butter
2 Tablespoons chopped fresh parsley
3 Tablespoons minced scallions
1/2 minced green pepper
4 - 5 chopped chicken livers
3/4 pound chopped calves or beef brains that have been skinned and parboiled
1/4 pound diced ham
1/4 plund sliced mushrooms
2 large skinned and chopped tomatoes
salt and pepper to taste
Fry the parsley, onion, and green pepper in the oil and butter until tender.
Add the chicken livers
After 2 minutes follow with the brains and fry until almost done.
Add the ham and mushrooms and cook briefly.
Stir in the remaining ingredients except the eggs.
Cook slightly and remove to a bowl.
8 large well beaten eggs.
Heat the same pan to a medium hight temperature.
Pour in the eggs and cook just a bit.
Spoon the meat mixture onto the eggs. Cook with little stirring until done.
Serves 4
2 Tablespoons butter
2 Tablespoons chopped fresh parsley
3 Tablespoons minced scallions
1/2 minced green pepper
4 - 5 chopped chicken livers
3/4 pound chopped calves or beef brains that have been skinned and parboiled
1/4 pound diced ham
1/4 plund sliced mushrooms
2 large skinned and chopped tomatoes
salt and pepper to taste
Fry the parsley, onion, and green pepper in the oil and butter until tender.
Add the chicken livers
After 2 minutes follow with the brains and fry until almost done.
Add the ham and mushrooms and cook briefly.
Stir in the remaining ingredients except the eggs.
Cook slightly and remove to a bowl.
8 large well beaten eggs.
Heat the same pan to a medium hight temperature.
Pour in the eggs and cook just a bit.
Spoon the meat mixture onto the eggs. Cook with little stirring until done.
Serves 4
Coccido
Note: This is a Basque dish.
1 cup dry white beans
1/2 cup lentils
1 cup dry garbanzo beans
1/4 pounds ham hocks or smoked neck bones
Bone from the lamb below
The backs and wings from 2 chickens
3 - 4 minced garlic cloves
2 quarts water
salt and freshly ground pepper
Put all the above into a heavy pot and cook for several hours.
Dredge out the bones and feed them to the dog or chickens.
The rest of the chicken, disjointed and/or cut in to serving size pieces
The front half of a leg of lamb, boned and sectioned.
2 cups chopped carrots
2 cups chopped cabbage
Add the lamb to the pot and cook for 30 minutes
Add the chicken and cook for 10 munutes.
Add the vegetables and cook 30 minutes
Serve in bowls with a crusty peasant bread or over rice.
Serves 8
1 cup dry white beans
1/2 cup lentils
1 cup dry garbanzo beans
1/4 pounds ham hocks or smoked neck bones
Bone from the lamb below
The backs and wings from 2 chickens
3 - 4 minced garlic cloves
2 quarts water
salt and freshly ground pepper
Put all the above into a heavy pot and cook for several hours.
Dredge out the bones and feed them to the dog or chickens.
The rest of the chicken, disjointed and/or cut in to serving size pieces
The front half of a leg of lamb, boned and sectioned.
2 cups chopped carrots
2 cups chopped cabbage
Add the lamb to the pot and cook for 30 minutes
Add the chicken and cook for 10 munutes.
Add the vegetables and cook 30 minutes
Serve in bowls with a crusty peasant bread or over rice.
Serves 8