A Book of Mediterranean Food

Roll each quail in the rice until it has a coating all round, insert it into the pimento. Put the pimentos into a deep dish with ...

SNIPE AND MUSHROOMS In northern Italy this dish is made with little figpeckers and the beautiful wild red mushrooms called fungb ...

a little more oil. Cover with a greaseproof paper, and cook in a slow oven for about 30 minutes. The mushrooms take the place of ...

Hare and Rabbit * * * * * * * * * * * * * * * * * * * * A Farmhouse Dinner ‘Come to Montpazier any time of the year and you will ...

the wind can whip cruelly about this upland. Then, the low lights of the wood fires seem good after the brilliant grey-green hil ...

will eat food for outdoor men and it must be, one likes to think, very like the rustic cooking of the Romans. ‘The kitchen is in ...

hereabouts. The hare are tasty. ‘Now hare done in Royal Style is a real piece into which go not only your hare and a belly of po ...

this juice of the civet. If you like a substantial opening to your meal you will, if wise, pour into the soup a quarter of a lit ...

scarlet buisson, a veritable Burning Bush of Crayfish. But such things are, as they say, pour amuser la gueule – to amuse the mu ...

here such magnificent soft cheeses as Brie and Camembert (at their best) still, the strong and subtle cheeses of the South are w ...

by Alan Houghton Brodrick LIÈVRE À LA ROYALE This famous recipe for lièvre à la royale was invented by Senator Couteaux, who con ...

off to consult his friend Spüller, who ran a well-known restaurant in the Rue Favart, to arrange the preparation and cooking of ...

after all spend a week catching your hare) and the ingredients to cooking this dish you will see that the senator was not exagge ...

‘You require a male hare, with red fur, killed if possible in mountainous country; of fine French descent (characterized by the ...

Médoc, whichever you please, but in any case not less than 2 years old. ‘Utensils: A daubière, or oblong stewing pan, of well-ti ...

‘Preliminary Preparations ‘Skin and clean the hare. Keep aside the heart, the liver, and the lungs. Keep aside also and with gre ...

‘Get ready some charcoal, in large pieces, which you will presently be needing, burning fast. ‘First Operation (from half-past t ...

‘Now add the carrot; the onions; the 20 cloves of garlic; the 40 cloves of shallot;* the bouquet garni. ‘Pour over the hare: (i) ...

pieces of charcoal in an incandescent state, well aligbt and glowing. ‘Regulate your heat so that the hare may cook for 3 hours, ...

(iii) 10 cloves of garlic, (iv) 20 cloves of shallot. ‘The chopping of the garlic and the shallots must be so fine that each of ...