SALTILLO COMERCIAL	19
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Mexican Dishes
Tenderloin Ste^k With Wine.
1 kilogram of tenderloin liter of white wine.
100 gi-ams of bacon.
50 grams of butter.
1 bunch of parsley.
1 lemon.
The steak without nerves or grease is chopped with a fork and lemon, salt and pepper are placed on it. Once in the oven it is covered with sliced bacon. After it is 30 miputes in the oven, white wine is added and it is left to cook another half an hour It is served with sliced potatoes, buttered, and adorned with cut up parsley.
Ranch Meat
500 grams of veal.
50 grams of green tomatoes
3 chiles or “serrano” peppers.
1 large onion.
5 garlic teeth,
V4= liter of cream.
50 grams of lard.
1 little bunch of coriander.
The tomatoes, the chile or
pepper, the. onion and the garlic teeth are chopped up. The lard is overcooked and there what has been cut up is placed, allowing it to cook slowly until it becomes thick. It is seasoned with salt. When it is out of the oven, cream is added.
The meat is cooked in a brdijer and is separated by mixing.it with the sauce.
Apple Side-Dishes
4 California apples.
3	oranges.
4	spoonfuls of cream.
The apples are. peeled and striped. The pulp of an orange well cleaned is added and it is mixed with the cream which must be thick and fresh. Salt and sugar is alsc necessary Jto suit the taste. It must be placed in the refrigerator one hour before being served.
Mexican Fishes
A fish weighing 1 kilogram
or kilogram.
6 eggs.
2 lemons.
2 bunches of parsley.
1 can of large sweet peppers.
50 grams of butter.
Table oil.
The fish well cleaned is buttered outside and inside adding pepper and salt to suit the taste and is placed in the stove during 15 minutes.
The yolks of the eggs well cpoked are separated and ground wi,th a spoon adding the juice of lemons and table oil until they are like cream. The white of the eggs is made into the smallest pieces possible.
The fish is placed in a large dish, the cream of the yolks are placed on top and it is adorned with broad strips, the first of parsley well cut up and the other of well ground white of eggs: while large sweet peppers are added until they cover everything.
It is served entirely cold.
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