A Book of Mediterranean Food

hare, the garlic, and shallots being chopped very fine, and separately, blend them all together thoroughly, so as to obtain an a ...

deep dish and a sieve. Empty the contents of the pan into the sieve, which you have placed over the dish; with a small wooden pe ...

well together. ‘At half-past four. Return to the stewpan: (i) the mixture of coulis and hachis, (ii) the hare, together with any ...

from judging the state of the sauce, you must now proceed to operate a first removal of the fat. Your work will not actually be ...

the blood which you have reserved with the utmost care as has already been instructed. ‘Fourth Operation (quarter of an hour bef ...

This addition of the blood should not be made more than 30 minutes before serving; it must also be preceded by a second removal ...

sauce, taking care to stir the contents of the pan from top to bottom and from right to left, so that the blood will penetrate i ...

the consistency of meat, the bones, entirely denuded, and now useless, being thrown away, and now finally around this hare en co ...

flavour, and if you have an elderly animal he will do very nicely for a pâté (see p. 144). In a heavy pan put 4 oz of fat bacon ...

Clean and cut in slices ½ lb of cèpes, fry them in oil and add them to the hare (when it has cooked for an hour), and simmer a f ...

LEPRE IN AGRODOLCE A typical Italian way of cooking game. The chocolate sounds alarming, but serves to sweeten and darken the sa ...

quarters full. Mix the vinegar and sugar well together and add to the hare when it is nearly cooked. Add a dessertspoonful of gr ...

lentils. Mix the liquid from the rabbit into the purée, reduce until thick, add the pieces of rabbit and bacon and reheat. ...

Vegetables N.B. – Many of these vegetable dishes constitute a course in themselves, and are intended to be served as such, after ...

big oranges, scarlet large peppers, a last slice of pumpkin, a great mass of colours and vegetable freshnesses. A mountain of bl ...

chopped tomatoes (without the peel), and 2 oz flour. Knead lightly, roll out and shape into rounds. Fry them in a little hot fat ...

with wine and herbs. They also make the ideal accompaniment to a Tournedos, or a roast bird of any kind. For 4 people you need a ...

unless you have a cutter. The perfect instrument is a wooden board with an arrangement of blades. It is called a mandolin. It ca ...

placing small pats of butter and seasoning with a little salt and pepper at intervals. Over the top place a piece of buttered pa ...

POMMES DE TERRE EN MATELOTE Cut hot boiled potatoes in half, put them in a casserole with butter, parsley, chives, pepper, and s ...