XLIV Dr. Don Rafael H. Elizalde (Minister From Ecuador)
Sancocho
Four pounds of loin beef cut into two-inch squares.
Eight good-sized potatoes.
Five or six ears of green corn, broken in lengths of two inches.
Water sufficient to make the amount of soup required.
Boil until the beef is tender, with the potatoes, then add the corn and cook until done.
Onions—
Slice thin three large onions—boil for half an hour, drain and cool. Then pour olive oil over them.
Banana Paste—
One quart of milk in a double boiler; add two heaping tablespoonsful of banana flour mixed in a little milk to a smooth paste, and cook from half hour to an hour.
How to Serve—
Strain the soup through a colander and serve in a tureen, placing meat, potatoes, corn, onions and banana paste in separate, individual dishes from which each person may help themselves.
(In South America the yucca and plantains are used in this dish.)
Yapingacho
Make potato cakes by the ordinary recipe, but before shaping them place a piece of cream cheese the size of a walnut in the center of each; then fry brown in very little fat.
Sauce—
One quart of milk and one half pound of peanuts ground fine; boil until thick, seasoning with salt, paprika and butter.
Serve the potato cakes with fried eggs and pour the sauce over both.