Evening star., 1960-02-18

pepper. cut in wedges, and
/ pimiento quartered: let
cook until tender. Remove
ham bone from beans and
combine with onion mix
ture. adding 2 pieces celery
cut l-inch long. Add l hot
red pepper. This is optional.
Cover and cook As minutes
or until tender. The beans
should be soft but not
mushy. The water should
be absorbed.
Steaks BrOiled
Argentina is the land of
steaks. Argentinians prefer
their steaks broiled over
charcoal. though they have
some unusual beef recipes.
Here is one for f1llet of
beef:
Melt 2 tablespoons butter
in a skillet. Brown a 2la-
to 3-pound fillet of beef,
uncut. on all sides. Place 3
slices of bacon on the bot
tom Of a casserole or roast
er; place the fillet over the
bacon. Mix 2 hard-boiled
egg yolkS. chopped, p cup
chopped mushrooms, 2
tablespoons chopped parsley
and 2 tablespoons olive oil
together and spread over
the f1llet. Dilute ! cup white
wine with e cup stock and
add with l chopped onion,
! bay leaf. 4 peppercorns
and y teaspoon thyme.
Place in $50 F. oven for
80 minutese. Turn the meat
over and continue cooking
40 minutes. Place meat on
hot platter. Mix 2 table,
spoons flour with 2 table
spoons water to a smooth
paste and add to liquid in
casserole. Cook over direct
heat 5 minutes, stirring
constantly. Discard the bay
leaf.
Slice the fillet y to "a
inch thick. Mix "a cup
each Of bread crumbs and
ParmeSan cheese together:
sprinkle on sliced flllet.
Return meat to casserole,
with the crumbs on top.
brown under broiler for 3
minutes.
Sea Food In Chile
Chile has five Shellfsh:
oysters. scallopS, rock
Holsters, shrimp and mus
sells. The Chileanos pre-
pare shellflsh as a chupe,
or sea food chowder, often
very spicy. Here is a favorite
sea food chowder, or chupe.
Combine / pound of
shrimp. peeled and cleaned,
l pound scallops. "a cup
water with q cup white
wine in a saucepan. Bring
to a boil. turn down heat
and cook 6 minutes. Strain,
reserving the stock. Set
aside 3 shrimp and 3
scallops. chopping the rest
coarsely.
Soak 11a cups bread
crumbs in cup milk. Melt
Is cup butter in saucepan,
add 3 m edium onions,
chopped. ! teaspoon. pap
rika, saute 10 minutes, STIR
ring constantly. Squeeze
excess milk from bread
crumbs and discard the
milk. Combine bread crumbs
and onions. Add the fish
stock; mix we'll. Add the
chopped shrimp and seal
lops. l cup cream, 11a tea
spoon salt. y teaspoon
pepper and 1s teaspoon
dried ground chilli peppers.
Let cook over low heat,
stirring constantly for 10
minutes. The chupe should
be poured into individual
casseroles, garnished with
3 hard-boiled eggs. quar-
tered. and "a cup Parmesan
cheese divided. sprinkled
over each serving. Cut re-
served shrimp and scallops
in half. and place on each
serving. - e.
Uruguay. the last country
on our Presidents South
American tour. produces
grapes. olives and cattle.
Its national economy is
built mainly on meats. Beef
prepared as carbonada cri-
ola. a veal and fruit stew, is
one of the favorite dishes.
Heat 2l2 tablespoons each
OF olive oil and butter in a
casserole. Add 3 medium
sized onions, cut in eighthS
and Saute for Is minutes.
stirring constantly. Remove
onions and set aside. Add 3
POUNDS or veal. cut into
half-inch cubes and brown
on all sides over high heat.
Return onions to meat in
casserole and add y cup
white wine and table
spoon tomato paste. Make
a bunch by tying together /
bay leaf. 3 sprigS parsley
and l stalk of celery with