A Book of Mediterranean Food

with a wooden spoon. Add a glass of water and a glass of white wine, a dozen cloves of garlic and a whole lemon cut in slices. S ...

thick. Youvarlakia, or little meat rissoles, served in this sauce are not to be despised, and, as the standby of every Greek coo ...

sugar and the lemon, peeled and cut into dice. Mix the jelly into this preparation and boil until it is reduced by half. Meanwhi ...

herbs, a clove of garlic, salt and pepper, and simmer until the sauce is a good consistency. A few minutes before serving, add a ...

Break the yolks very carefully into the mortar; add a little salt, pepper, and a teaspoon of mustard in powder. Stir well before ...

SAUCE TARTARE Sauce tartare is a mayonnaise to which you add finely chopped tarragon, capers, parsley, chives, and a very little ...

TURKISH SALAD DRESSING 3 oz of shelled walnuts, a breakfastcupful of clear chicken or meat broth, or milk, 4 tablespoonsful of d ...

AÏLLADE A mixture of garlic, basil, and grilled tomatoes, pounded in the mortar. Olive oil is added drop by drop, until thick. M ...

AÏOLI Aïoli is really a mayonnaise made with garlic, and sometimes breadcrumbs are added. It is served usually with salt cod, or ...

The aïoli sauce is itself often called beurre de Provence. Start by pounding 2 or 3 cloves of garlic, then put in the yolks of e ...

drop by drop as for mayonnaise, and when of the right consistency stir in the ground almonds and the breadcrumbs. Add plenty of ...

scooped out of 2 or 3 dozen oursins and pressed through a fine muslin. There should be about 2 oz of purée, which is then incorp ...

a mortar with half a dozen fillets of anchovies; add olive oil little by little as for mayonnaise, until you have about a cup of ...

handful of breadcrumbs in water and squeeze them dry. Add them to the pimento and then stir in very slowly 4 tablespoons of oliv ...

through a coarse sieve. Serve poured over a cold baked fish. If too thick add a few drops of cold water or broth from the fish. ...

not so arduous a task as might be supposed). Then add the capers, the anchovies, the stoned olives, and the fennel. Continue pou ...

over cappon magro, the celebrated Genoese fish salad made of about twenty different ingredients and built up into a splendid bar ...

small cloves of garlic, a tablespoon of chopped parsley, a branch of dried thyme or a half teaspoon of dried or fresh thyme leav ...

minutes. Meanwhile peel and slice the large onion. Put it in another pan with the remaining 2 tablespoons of olive oil, warmed. ...

bowl. Pour the resulting purée into the pepper and wine mixture. Cook gently for another 5 minutes or so. The peppers should not ...