A Book of Mediterranean Food

tomato purée; thicken with 2 tablespoons of flour stirred in a cup of milk and poured into the soup through a strainer when it i ...

celery, 1 clove of garlic, 1 glass white wine, parsley, lemon, 2 eggs. Cook the mussels as for moules marinière (p. 51). When th ...

shelled, the better they will be. Beat up the eggs in a bowl with a little lemon juice, pour some of the stock into it, stir wel ...

Heat the olive oil in a thick pan and put in the sliced onions and let them cook slowly until they are melted and golden. Now ad ...

chopped parsley before serving. MELOKHIA Melokhia is a glutinous soup much beloved by the Arabs, particularly in Egypt. Melokhia ...

stock into a pan and heat it. When it is boiling add half the coriander and garlic pounded together. Add the chopped melokhia an ...

Grate 2 large cucumbers with the peel. Add half a small onion grated, lemon juice, salt, pepper, and some very finely chopped mi ...

‘Our supper was of the simplest kind; all the serving men and maids of the hostelry had gone to the dance, and we had to be cont ...

pleasing mixture, serving it cold. At home, a dog of any breeding would refuse to sully its nose with such a compromising mixtur ...

wine to wash down this meagre repast, and drained it conscientiously to the last drop, thus restoring our strength, exhausted by ...

Chop a pound of raw peeled tomatoes until they are almost in a purée. Stir in a few dice of cucumber, 2 chopped cloves of garlic ...

A couple of hard-boiled eggs, coarsely chopped, make a good addition. Sometimes these, plus a selection of the vegetables – the ...

clove of garlic, 2 lumps of sugar, salt, pepper, and basil. Strain and add the chicken consommé and a glass of white wine. Heat ...

seasoning and heat this mixture gently for 10 minutes, then pour it through a sieve. The liquid should be a strong clear red. Pu ...

of cold cooked chicken. The essential ingredients are the fresh and pickled cucumbers and the fennel which gives it its characte ...

chicken, ½ cup cooked shrimps or lobster, 2 tablespoons each of chopped green onion tops, fennel leaves, pickled cucumber, and p ...

pimentos (preferably the roasted kind) mash half into a purée and cook a few minutes with twice the quantity of tomato juice. Ad ...

Eggs and Luncheon Dishes Henry James’s Luncheon at Bourg * * * * * * * * * * * * * * * * * * * * * * * * * * * ‘THE well-fed Bre ...

memorable. The eggs were so good that I am ashamed to say how many of them I consumed. “La plus belle fille du monde”, as the Fr ...

perfect dishes for small luncheons. Everyone has favourite recipes for these, so I have only included a very few. As far as omel ...