A Book of Mediterranean Food

layer of a purée made of fresh green peas which have been cooked with onions and a lettuce heart. Reshape the piece of meat and ...

wine vinegar (this is an old recipe from the days when tastes were robust and the powerful taste of a vinegar marinade was liked ...

in a dish surrounded by a purée of chestnuts and accompanied by a sauce chasseur. SAUCE CHASSEUR Reduce the marinade to one- thi ...

The meat of young kid is much appreciated all over the Mediterranean, especially in the more primitive parts such as Corsica and ...

when it is in fact goat. In the same way, foreigners in the Middle East are often heard to complain that they are being served w ...

of the kid and spinach, bound with yolk of egg. The shoulder is roasted and served with polenta di castagne, a purée of chestnut ...

Norman Douglas suggests, with a saddle of mutton, with venison perhaps, or even with a leg of pork. SADDLE OF BOAR ‘Trim a saddl ...

2 heads of garlic 1 head of celery cut in slices 1 bay leaf 2 cloves 10 grammes black pepper a pinch of parsley and thyme. ‘The ...

grammes of butter. Baste the saddle with the liquor in which it was lying, and, when this is at an end, with jus de viande. The ...

together with 25 grammes of roasted pine nuts, 20 grammes each of dried raisins, candied citron peel cut into small squares, and ...

cachet – should be served with this, and a rough red wine will be found to marry well with the rather cloying sauce. ‘ “Not a di ...

Norman Douglas’s splendid recipe, his measures can be translated approximately as follows: 1¾ pints wine, 3 oz each chopped onio ...

Substantial Dishes A Portuguese Supper Party * * * * * * * * * * * * * * * * * * * * * * * * ‘The play ended, we hastened back t ...

aquaintance Madame la Presidente at Paris, lay about them with greater intrepidity. To be sure, it was a splendid repast, quite ...

noted that risotto is made with Italian rice, which is a round, absorbent variety; no other will serve the purpose so well, the ...

onion, the garlic and the mushrooms. As soon as the onion begins to brown, add the rice and stir until it takes on a transparent ...

rice although it is not separated as in a pilaff. Grated Parmesan cheese is served with it, and sometimes stirred in before brin ...

Clean the mussels and put them to cook with 2 pints of water and the white wine, a chopped clove of garlic and shallot, and grou ...

large cupful of the mussel stock, which should be kept simmering on the stove; when the first cupful of stock has been absorbed, ...

prawns and let them get hot; add this mixture to the risotto only at the last minute, stirring it lightly round. Serve the grate ...