4 eggs, 2 cubes concentrated chicken broth, 2 cans of tuna fish, 3 stems of celery cubed in thin slices, 6 stems of white onion thinly cubed, 3 stems of chard thinly cubed, 1 lt. (4 cups approximately) of water, 2 tablespoons of cooking oil, ½ teaspoons of cumin, ¼ teaspoons of pepper and a pinch of salt
Season the onion in cooking oil and then add the celery and the chard. Add water, salt and the cubes. Once they’re boiling, add the tuna fish. When boiling for a second time around, add the eggs one at a time to be cooked inside the soup and mix them well.
Whipped eggs
1¼ lt. of milk, 175 grams (3/4 of a cup approximately) of sugar, 8 eggs, 1 tablespoon of vanilla, ½ cup of rum
Boil the milk with the sugar and vanilla in it. Remove the egg yolks from the whites. Whip the whites well and pour one tablespoon of it at a time into the milk whenever it’s about to boil. Never pour more than 3 to 4 tablespoons of whipped egg whites at a time, and let them cook no longer than 3 to 4 minutes. When that time is up, strain them and remove them from the burner. Repeat the procedure with all the egg whites. Then use the milk, the egg yolks and the rum and make an English cream. The cream is then served in a tray and put the tablespoons of cooked egg whites on top of it.
White rice
1 cup of rice, 2 cups of water, 1 tablespoon of cooking oil, margarine, salt
Wash the rice until the rinse water is clean. Put the rice in a pot together with water, cooking oil and a pinch of salt. Cook for approximately 20 minutes with the lid covering just halfway the pot until all the water is gone.
