Spanish Pork Tenderloin Cutlets
A historical recipe from California Mexican-Spanish Cook Book, by Bertha Haffner-Ginger.
A historical recipe
California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes, by Bertha Haffner-Ginger. Project Gutenberg eBook #39586.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From California Mexican-Spanish Cook Book, by Bertha Haffner-Ginger. Digitised by Project Gutenberg, eBook #39586 (https://www.gutenberg.org/ebooks/39586). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Spain. Associated with Spain by a demonym leading its title: Spanish (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Method
- Pound tenderloin out flat;
- cover with flour, seasoned with salt, pepper and chili powder.
- Fry brown in hot olive oil or bacon fat.
- Place triangles of toast in center of platter, arrange cutlets standing around toast.
- Put lettuce cups around outside of cutlets and fill with half of peeled tomato, sprinkled with cooked rice and parsley, salt and chile powder, or, tomatoes stuffed with a mixture of meat and rice, seasoned with salt, chile powder, onion and butter.
- Bake until brown on top.
- Garnish with parsley and set twig of parsley in center of toast.