Front:
CATALUNYA
BORIA
LIS AEREAS LEES
Back:
IBERIA
MAY 28,1967
LINEAS AEREAS DE ESPAÑA
HOW'S BUSINESS?
TE
ROMA
20-21
WE ARE ON OUR WAY
FROM SPAIN TO ROME AFTER
LOSING OUR FIRST MA! VERY
BARCELONA
.1600
-V
ROR AVION
AIR MAL
AZIONE
4th 3. WE MET SOME VERY
INTERESTING SPAINISH ROYALTY.
DUKES & DUCHESSES PLAYED
GOLF & PARTYED WITH US.
I PLAYED A WINE + BRANDY
MAKER WHO WAS VERY
INTERESTING. WE SAW.A
GREAT BULL FIGHT IN MADRID.
WHERE THE MATADOR WAS TROWN
CUER THE BULL - PLENTY, TOUGH!".
HABAS A LA CATALANA
En cazuela de barro póngase a dorar
manteca y tocino; se añaden las habas
desgranadas. Cocción suave durante
diez minutos, añadiéndose cebollas a
tiras largas, ajos, un ramillete de lau-
rel, perejil y menta, continuando la
cocción, bien tapadas, veinte minutos
más. Añádase un poco de vino. Se ta-
pan de nuevo y a los diez minutos
añádase butifarra negra cortada en
rodajas gruesas, dejándose cocer hasta
que estén bien tiernas. Sírvase ador-
nando la superficie con el tocino y
butifarra.
STAY WITH EM
LIMA BEANS CATALANA ylell
FISA Piqué, 4
115
LIRE
POSTE ITALIANE
Sr. THE GANG
IPS. OFF CARTSAL ROMA
P.O. Box 5238
ayletts DALLAS, TEXAS, 75222
In deep skillet or dutch oven, saute
butter and bacon. Add shell lima beans.
Cook slowly for 10 minutes. Add on-
ions, garlic and a sprig of laurel, parsley
and mint. Cover and continue to cook
for 20 minutes more. Add a small
amount of cooking sherry. Cover again
and after 10 more minutes, add large
chunks of sausage, cooking entire
mixture until lima beans are tender.
Serve garnished with bacon and sau-
sage.
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