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Classic
Cook Books
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page 53
Cut up the pork and fry brown. Put in the onion, then the tomatoes and salt and
cayenne. Fry for five minutes. Turn the rice, which has previously been cooked,
into the pan and fry all together for five minutes. Place on hot platter, and
garnish with minced parsley and eggs, threaded. Serve very hot. Make eggs thread
by beating them with a tablespoonful of water, then pour through a sieve into
boiling water and use as a garnish.
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Classic
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