A Book of Mediterranean Food

in the inkfish and let them take colour. Replace the onions, and a handful of pine-nut kernels or of blanched and split almonds. ...

Meat See also chapter on Cold Food. A Great Restaurant *************************** ‘Vaour is a village I don’t know how many mil ...

ending. The landlord and landlady in the kitchen said that we were unfortunately too late for a proper meal, but they would see ...

Civet de lièvrePoires Riz de veau blanquette Figues. ‘We ate everything; every dish was really distinguished. I rank this meal w ...

‘The total bill, for two persons, was seven francs.’ Things that have Interested Me by Arnold Bennett Veal * * * * * * * * * * * ...

slice a small piece of smoked bacon. Roll and tie with thread. Roll the paupiettes in flour and fry in butter with the sliced on ...

piece of seasoned veal put a piece of raw ham and then a piece of Gruyère cheese. Roll and tie with string. Roll in egg and brea ...

and tie with thread. Roll in flour and fry them in butter. Finish cooking them in a well-seasoned tomato sauce (about 15 minutes ...

tomato purée to come to the top of the pieces of meat but not to cover them. Cook very slowly for about 4 hours, until the meat ...

them cook slowly until they are golden, then add a wineglass of white wine and the same amount of brown stock. Season the cutlet ...

Lamb and Mutton * * * * * * * * * * * * * * * * * * * * The Ideal Cuisine ‘ “You are quite right,” the Count was saying to Mr He ...

judiciously chosen from the kitchen-workshops of the most diverse lands and peoples – a menu reflecting the master’s alert and f ...

give many years of my remaining life to see.” ’ South Wind by Norman Douglas GIGOT À LA PROVENÇALE A recipe from an old French c ...

d’anchois bien lavés et employés en guise de lardons. Le gigot ainsi préparé est graissé d’huile, et cuit à la broche. Tandis qu ...

sur cette garniture. ‘Ce mets n’est supportable que pour ceux qui sont habitués à la cuisine du Midi, dans laquelle l’aïl fait p ...

primitive Cretan taverna, flavoured with wood smoke and the mountain herbs, accompanied by the strong red wine of Crete, these k ...

lettuce. The lamb or mutton is cut up and seasoned as in the preceding recipe.* Put half a tomato on to each skewer, cut side fa ...

LAMB ON THE BONE In the country districts of Greece, and the islands, the household cooking arrangements are fairly primitive an ...

each piece of meat, season well and sprinkle with rosemary. Cook in a shallow pan in the oven or over a slow fire, with oil or d ...

tomatoes. TRANCHE DE MOUTON À LA CATALANE Take a thick slice from a gigot of mutton, put it into a braising pan with a good tabl ...