A Book of Mediterranean Food

syrup when cold. TO PRESERVE FRESH TOMATOES Choose ripe tomatoes, medium size, absolutely whole, perfect, and without the slight ...

half an inch deep. Seal hermetically. The oil can be used afterwards as it will remain quite tasteless. STUFFED WALNUTS IN SYRUP ...

water; leave them to soak for a week, changing the water every day. Make a small incision in each walnut, into which you put an ...

Sauces The Good Cook * * * * * * * * * * * * * * * * * * * * ‘All culinary tasks should be performed with reverential love, don’ ...

capacity for enthusiasm. Indeed, I often doubt whether you will ever derive well-flavoured victuals from the atelier of an indiv ...

to improvise to suit themselves. SAUCE ESPAGNOLE Sauce espagnole, being the basic brown sauce from which many others derive, was ...

and the herbs and seasonings; when they turn golden add the white wine and reduce by half. In another pan put the rest of the bu ...

sauce should now be of the right consistency, but if it is too thin cook it again until it is sufficiently reduced. SAUCE BÉCHAM ...

precaution is frequently omitted by English cooks, hence the appalling taste of imperfectly dissolved flour. Should the sauce tu ...

Any sauce with eggs in it is best made in a double saucepan, but if there is not one available put a Pyrex or china bowl into a ...

liquid. It is this preliminary reduction which gives a Béarnaise sauce its inimitable flavour. Strain what is left of the vinega ...

take it off the fire and keep on stirring; the sauce is served tepid, and is at its best with grilled tournedos, but can be used ...

Cboron; 2 tablespoons of meat glaze added to the initial béarnaise makes sauce foyot. Whatever variations are to be made are mad ...

water, seasoned with a pinch of pepper and salt. Put this reduction into a double saucepan, and add gradually the yolks of 5 egg ...

SAUCE TOMATE Chop 2 lb of good ripe tomatoes; put them into a thick pan with salt, pepper, 3 or 4 lumps of sugar, 1 clove of gar ...

SAUCE BOLOGNESE FOR SPAGHETTI ½ small tin Italian tomato paste, 2 oz mushrooms or mushroom stalks, 2 oz minced raw beef, 2 oz ch ...

reduced by half. Put in the tomato paste, add the basil, seasoning and the sugar and enough stock or water to make the sauce of ...

spaghetti. TOMATO PASTE The slightly salty, smoky flavour of this sauce in Greek stipbádo (p. 81 ) and macaroni dishes is entire ...

proper drink. Several pounds of tomatoes are chopped up and put in a pan, with a good deal of salt, and cooked until they are re ...

pepper. Simmer for 30 minutes. Strain them, keeping the water they have cooked in, which you strain again through a muslin. Put ...