A Book of Mediterranean Food

split peas in water with an onion, a bay leaf, salt and pepper, for 2½ to 3 hours. Put them through a sieve, and if necessary ad ...

gourmets know exactly where the best cheese, olives, oil, oranges, figs, melons, wine, and even water (in a country where water ...

**** ‘I was once present at a learned discussion between two stubborn gentlemen, who were arguing as to the respective merits of ...

Whatever the snail’s food may be, it is improbable, to say the least of it, that any flavour is left after the animal has been s ...

cooked for an hour in a litre of Chablis, while the Provençals have undergone the same process in salt water, together with a la ...

may be left to simmer in its sauce for a long time without danger of cracking. ‘Apart from this, it is all a question of persona ...

together with a great variety of vegetables and herbs chopped fine, such as lettuce, chicory, chervil, celery, marjoram, and bas ...

add three or four tablespoons of flour and stir briskly until it has turned a golden colour. Sprinkle salt and pepper sparingly ...

compete with that of running through the wet grass, after spring showers, or in the summer after a thunderstorm, in quest of the ...

Snails) 7 oz butter, 1 or 2 cloves of garlic, a handful of very fresh parsley, salt, pepper, pinch of nutmeg. Chop the parsley v ...

butter, and chopped with the parsley, are added. The snails which can be bought in tins, with shells in a separate packet, are q ...

in the oven for a few minutes. On no account must the shells turn over during the cooking or all the butter will run out. The Fr ...

cook. Among these are Habitat, 77– 9 Fulham Road, SW3; Domus of 109 Clapham High Street, SW4; the kitchen departments of Woollan ...

Fish A Venetian Breakfast * * * * * * * * * * * * * * * * * * * * * ‘Begin with a Vermouth Amaro in lieu of a cocktail. For hors ...

parmesan and grated white truffles and fegato alla veneziana complete the repast except for a slice of strachino cheese. A bottl ...

Shell Fish * FRIED SCAMPI Make a frying batter of 4 oz flour, 3 tablespoons of oil or melted butter, three-qua ...

Dublin Bay prawns, into the batter and fry them in boiling-hot oil. Nothing else will produce such a crisp and light crust. Pile ...

In spite of the instructions given in nearly every cookery book, my own belief is that scallops should not be served in their sh ...

parsley, a clove of garlic. Cut each cleaned scallop in two. Put them in a small pan with the butter, salt and pepper, reserving ...

Serve with triangles of fried bread. FRIED SCALLOPS À LA PROVENÇALE Cut the white part of each scallop into two rounds, season w ...