A Book of Mediterranean Food

currants, some chopped garlic, pepper, salt, and, if you have it, some left-over lamb or beef. Stuff the tomatoes with this mixt ...

each and cook under the grill for preference, or in a hot oven. To be quite perfect, tomates provençales should be slightly blac ...

mixture, which should be about the consistency of a welsh rabbit. Bake for 10 minutes in the oven and finish under the grill. CH ...

or 3 more minutes. MUSHROOMS À L’ARMÉNIENNE ½ lb mushrooms, 2 rashers bacon, garlic, parsley, olive oil, a glass of wine (red or ...

can be served as a separate course, as a garnish for scrambled eggs or omelettes, added to a poulet en casserole, or eaten cold ...

mixture in a separate pan, also in oil, then add it to the cèpes. They need about 25 to 30 minutes’ cooking. This method of cook ...

At the bottom of a fireproof dish lay the washed and dried vine leaves; cover them with a coating of olive oil and put them over ...

STUFFED PIMENTOS No book of Mediterranean cooking would be complete without this dish, so although it is well known, here is a t ...

with a moistening of tomato purée and a little oil on the top. Cover the dish and cook in a medium oven for about 30 minutes. PI ...

makes a delicious mézé* to serve with drinks. 1 cup dried and crushed haricot beans, parsley, green coriander, onion, garlic, sa ...

The Greek name for haricot beans. People who appreciate the taste of genuine olive oil in their food will like this dish. Soak ½ ...

thickish sauce. Squeeze in the juice of a lemon, add some raw onion cut into rings, some salt and black pepper, and leave them t ...

Cold Food and Salads Luncheon at Montegufoni * * * * * * * * * * * * * * * * * * * * ‘While we wandered through the high, cool r ...

luncheon of cold chicken, and Angelo Masti, the peasant in charge, would hurry in with a large, flat, cylindrical cheese, the pe ...

for us, and send in a dish of rice or macaroni sprinkled with them. And these things to eat and drink would be placed on a table ...

6 rashers of bacon, 2 cloves of garlic, a small piece of lemon peel, thyme, bay leaves, and marjoram, salt, a few peppercorns. S ...

speck remains. To clarify the jelly, put into a saucepan the slightly beaten white of an egg, with the crushed eggshell, a sherr ...

boiling for 2 hours in 1½ pints of water the insides of the chicken with carrots, leeks, turnips, and seasoning. Cut the chicken ...

COLD CHICKEN VÉRONIQUE Divide a carefully boiled chicken into several large pieces. Beat up 2 yolks of eggs with ½ pint of cream ...

warm mix in some oil, tarragon vinegar, salt, black pepper, and a very little grated nutmeg. Add chopped celery, fresh basil lea ...