A Book of Mediterranean Food

ladles of the stock and heat in a pan. Add 2 tablespoons of chopped lemon rind, the juice of half a lemon and a small glass of s ...

correctly and not too thick, should be very slightly gelatinous and have a translucent appearance. Small chunks of pineapple and ...

bones, flavoured with garlic and port wine. Stuff the boned duck with a mixture of pâté de foie, plenty of chopped mushrooms and ...

jelly. PÂTÉ OF CHICKEN LIVERS Take about 1 lb of chicken livers or mixed chicken, duck, pigeon or any game liver. Clean well and ...

the pan, put the mixture into a small earthenware terrine and place on the ice. Serve with hot toast. PÂTÉ DE LIÈVRE Mince toget ...

cut into thin strips, and a piece of waxed paper. Cover the dishes. Put them in a bain-marie into a slow oven and cook 1 hour fo ...

black pepper, bay leaves. Remove the rind and any bones from the pork, and cut it, together with the veal (the meat from a knuck ...

thoroughly, and leave to stand for 2 hours. Cut the remaining ¼ lb bacon into small strips the length of a match and about ¼ inc ...

terrines which is the point to consider. When the terrines have cooled a little, put a piece of greaseproof paper over them and ...

Soak a ham for 24 hours, in order to desalt it. Half cook the ham in a large pan of unsalted water reckoning 10 minutes to the l ...

limpidity of the stock, which is to become the jelly; skim off the fat which rises to the surface from time to time. When the ha ...

Put the goose into a thick fireproof casserole with diced bacon, parsley, shallots, garlic, thyme, bay leaf, basil, 2 glasses of ...

pieces of bacon and cloves of garlic. Tie round with string, season with salt and pepper and brown on all sides in bacon fat. Pu ...

into the serving dish. Strain the sauce over, and, when it is cold, remove the fat. The meat should be entirely covered with a s ...

point of a knife make a number of deep incisions, a few centimetres apart, in the inside of the filet. Into each incision introd ...

in water strongly flavoured with bay leaves and peppercorns. When cooked it is cut up into chunks, the juice of 3 or 4 lemons is ...

Blanch the liver, cut in pieces, in salted water. In the oil put all the other ingredients, except the breadcrumbs. Cook them a ...

2¼ lb of pimentos, from which you have removed the core and the seeds; cut in rounds. Cover the pan and let them simmer 15 minut ...

included a few in this section on cold food. In Spain, the south of France, and Italy an hors d’oeuvre is a very simple affair, ...

mézé (the equivalent of our hors d’œuvre) is eaten while you drink your apéritif and not as part of the main meal. You can sit a ...