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Perdices a lo Torero (Bull-fighters’ Partridges)

4 servings
You will need
4 partridges or 2 if of good size
3 anchovies
4 oz. bacon
4 large ripe tomatoes, peeled and chopped
3 medium pimentos, peeled and sliced (To peel, burn over flame until black outside, then wash off skin under the cold tap)
parsley, chopped
1 glass white wine
ground pepper

lemon slices for garnish
4 thin slices of first-class Serrano ham

Clean partridges well. Take the bones out of the anchovies and wash well under the tap. Chop anchovies together with the partridge livers and back, to make a finely-chopped stuffing. Season with salt and a little pepper. (A small quantity of white bread crumbs, soaked in milk and compressed, may also be added.)

Stuff the partridges with this mixture and sew up with twine. Sprinkle with salt. Lightly fry partridges in the oil.

Once the partridges are browned on the outside, add the fried tomatoes and pimentos. Lightly fry tomatoes and pimentos in oil and season with salt, pepper and chopped parsley.

Put them in a casserole and cover. Cook slowly for 30 minutes. Add wine and cook for thirty more minutes. The partridges are now ready to serve, but do not forget to take out the twine.

Garnish with lemon slices around the partridges. To accompany, serve in a separate dish fried ham slices.

©Shufunotomo Co., Ltd., Japan 1973

Greixera de Macarrones (Macaroni Casserole)

4 servings

You will need
1 lb. macaroni
1 cup or more milk
1 ½ cups grated dry Mahón cheese
powdered cinnamon
4 hard-boiled eggs, cut in half
½ cup butter

Cut macaroni into short lengths, and boil in salted water in a wide and shallow casserole.

When it is almost cooked, drain and put to boil in the heated milk to finish cooking.

Add ¾ of the cheese, together with a little cinnamon. Salt to taste. Mix well and put in a casserole, cover with rest of cheese and a little more cinnamon and the hard-boiled eggs. Place a little butter on each of the egg halves and spread the remaining butter over the macaroni. Put in an oven to brown and serve immediately.

© Shufunotomo Co., Ltd., Japan 1973

Gazpacho Salad Mold

2 envelopes unflavored gelatine
1 can (1 pt, 2ox) tomato juice
1/3 cup red wine vinegar
1 teaspoon salt
2 small tomatoes, peeled and diced (1 cup)
1 medium cucumber, pared and diced (1 cup)
1/2 medium green pepper, diced (1/2 cup)
1/4 cup finely chopped red onion
1 tablespoon chopped chives
2 large ripe avocados
Lemon Juice
1/3 cup bottled oil-and-vinegar dressing

1. In medium saucepan, sprinkle gelatine over 3/4 cup tomato juice, to soften. Place over low heat, stirring constantly, until gelatine is dissolved. Remove from heat.

2. Stir in remaining tomato juice, vinegar, salt and several drops Tabasco. Set in bowl of ice, stirring occasionally, until mixture is consistency of unbeaten egg white – about 15 minutes.

3. Fold in tomato, cucumber, green pepper, onion, and chives until well combined. Pour into fluted, 1 1/2 quart mold that has been rinsed in cold water.

4. Refrigerate until firm, at least 6 hours.

5. To unmold: Run small spatula around edge of mold; invert over serving platter; place a hot, damp dishcloth over inverted mold, and shake gently to release. Refrigerate.

6. Just before serving, peel and slice avocados. Brush with lemon juice. Arrange avocado slices around molded salad, and pour dressing over them. Garnish with watercress.

Makes 6 servings.

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.