Los Angeles daily herald., 1886-11-18
OLA PODRIDA.
Exceedingly TOOthsOme Stew-A
French Eufs a l,AurOre.

E&CSCulhShy StO
French Eufs a l,AurOre.
An exceedingly toothsome stew is
made in Spain after this fashion: Cut up
any kind of game or chicken and save the
blood, liver and giblets; dry the pieces
in n cloth, then fry them in teacupful
of best olive oil till Drowned; put into
stewpan the pieces with the oil. with
equal parts of wine and water; add a
little bacon, garlic, salt, pimento, pepper.
sweet herbs and let it simmer, carefully
skimming it. Half an hour before the
time to serve, add the blood, giblets and
liver.
A delicious but difficult dish that is
horn in Valencia is the polio con arroz,
or chicken and rice. The art of cooking
rice with us is not lost art, for nothing
can be lost which has never existed. Our
rice is generally mass of blush, soft
starch. 1t is one of many other vain inn
possibilities to make your cook compre-
hend that the pan OF rice must not be
covered-that steam condenses when en-
closed and creates starch. Otherwise the
rice will be granulated, as it should be,
each kernel separated from the other.
Thiso ola to be eaten in perfection needs
fine fowl. Cut it in pieces and wipe
clean, but do not put them in water;
put O wine-glass of best oil in saucepan,
beat it we'll, put in a piece of bread, let
it fry, stirring it about with wooden
spoon; when the bread is Drowned throw
it away; put in two cloves of garlic, TAX
ing especial care that it does not burn,
or it will be bitter; stir the garlic till it
- ol. ef;r
ring it while it fries; add little salt,
and continue stirring; whenever sound
of cracking is heard stir again; when the
chicken is we'll Drowned or gilded, which
will take from five to ten minutes, stir
ring constantly, put in several chopped
onions, three or four chopped red or
green chiles, and stir it about; if once
the contents catch the pan the ola is ru-
ined; then add tomatoes divided in quar-.
ters and parsley at discretion; two tea
cupfuls of rice; mix all well together,
add hot stock sufficient to cover the
whole; let it boil once only, then set it
aside to simmer until the rice becomes
tender and done.
The true process of making egg posset
or egg flip is described by student Of
OXIOru WuO iHNcAbCu ios DOou uP W Oh
the yolks OF eight eggs, with refined pull
verized sugar, and grated nutmeg.
After we'll rubbing loaf sugar on the rind
of lemon, put the sugar, with piece
of cinnamon, and the contents of bottle
of wine into saucepan, place it on the
fire, taking it off when it boils; then add
single glass of cold white wine; put
the liqnor into spouted jug, and pour
it gradually among the yolks of the eggs;
all must be kept well stirred while the
liquid is pouring in; if it be not sweet
enough, add more loaf sugar, and, lastly,
pour the mixture as swiftly as possible
from one vessel into another until it
yields fine froth. Observe that if the
wine be poured boiling hot among the
eggs the mixture will curdle. This pos
set should be drank hot.
A famous French dish called eufs a
Aurore is a stimulus to a fatigued appe.
tite. The eggs, as many as yon please,
must be boiled hard; remove the shells,
cut each egg in halves and take out the
yolks, beat these to paste in mortar
with salt, pepper, savory herbs and
cream. Place some of the mixture in
each halved white of egg. and lay the
remainder in buttered dish. Arrange
the stuffed eggs on the top with some
force. meat uppermost. Place the dish in
moderately heated oven, end serve
when the eggs are delicately Drowned.