A Book of Mediterranean Food

mind the omelette suffers in being made so pretty, and is not as good a thing to eat as that of roadside inn or cabaret. ‘An ome ...

you will only produce, at best, a neat-looking egg pudding. ‘Timed by the seconds hand of a watch, an omelette of six eggs, cook ...

should be added with a seasoning of salt and pepper. The general rules to be observed in omelette- making, according to my proce ...

‘4. Use a proper utensil, rather shallow, with narrow, well-sloping sides; a twelve-inch fireproof china pan will be found excel ...

to fizz and turns brownish, the moisture having been expelled, the pan is ready. ‘8. Pour the mixture into the pan so that it ma ...

‘9. The omelette, slightly assisted by the spoon, will roll over almost of its own accord if the sides of the pan be sloped as I ...

melted butter, with some chopped parsley and chives, may, with advantage, be put into the dish. ‘12. It is above all things nece ...

take a natural, rather flat, irregular oval shape, golden yellow in colour, and flecked with green, with the juicy part escaping ...

resist quoting here the lucid opinion of a French cook, as related by Gertrude Stein. ‘The dinner was cooked by Hélène. I must t ...

nothing and carried on the household at the regular rate of 8 francs a day. She even wanted to include guests at that price, it ...

they were all beginning to be known, with a sigh and a smile, “How life has changed! We all now have cooks who can make a souffl ...

she would say, “In that case I will not make an omelette but fry the eggs. It takes the same number of eggs and the same amount ...

they are reduced to a purée. Mix this purée with a large cup of rather thick béchamel (p. 182). Spread the mixture on the uncook ...

the vegetables, season with salt and pepper, and simmer with the pan covered for 45 minutes, and another 30 minutes without the ...

pour over the eggs. CHATCHOUKA A Tunisian dish. 6 small green pimentos, 8 tomatoes, 4 eggs, butter or olive oil. Remove the core ...

dish in which they have cooked. Sometimes a little chopped or minced chicken or meat is cooked with the pimentos, sometimes onio ...

the chopped tomatoes and about ¼ pint of meat stock. Simmer this sauce gently for 20 minutes or so, until it is very thick, and ...

a flat round omelette. OMELETTE AUX MOULES Prepare a mixture of onion lightly browned in olive oil, flavoured with garlic, parsl ...

First prepare a thick batter by cooking together 2 beaten egg yolks and ½ pint of milk, seasoned with salt and pepper, until it ...

put in ½ cup each of meat stock and fresh tomato sauce, cover with the prepared batter mixture and put the dish in a moderate ov ...