Free Mediterranean Diet

Ingredients:  Stock, butter, eggs, salt, crumb of bread, parsley,
nutmeg, flour, Parmesan.

Mix three and a half ounces of butter with two eggs and four ounces
of crumbs of bread soaked in stock, a little chopped parsley, salt,
and a pinch of nutmeg.  Reduce this and add two tablespoonsful of
flour and one of grated Parmesan.  Form this into little quenelles
and boil them in stock for a few minutes put them into a tureen and
pour a good clear soup over them.

Ingredients:  Clear soup, butter, flour, Parmesan, eggs.

Make a roux by frying two ounces of butter and two ounces of flour,
add an ounce of grated cheese and half a cup of good stock.  Mix up
well so as to form a paste, and then take it off the fire and add
the yolks of four eggs, mix again and form the again and form the
paste into little quenelles.  Boil these in a little soup, strain
off, put them into the tureen and pour a good clear soup over them.

Ingredients:  Stock, eggs.

Whip up three or four eggs, gradually add good stock to them, and
keep on whisking them up until they begin to curdle.  Keep the soup
hot in a bain-marie.

Ingredients:  Clear soup, fowl forcemeat, Bechamel (No. 3), peas,
lobster butter, eggs, asparagus.

Make a firm forcemeat of fowl and divide it into three parts, to
the first add two spoonsful of cream Bechamel, to the second four
spoonsful of puree of green peas, to the third two spoonsful of
lobster butter and the yolk of an egg; thus you will have the
Italian colours, red, white, and green.  Butter a pie dish and make
little quenelles of the forcemeat.  Just before serving boil them
for four minutes in boiling stock, take them out carefully and put
them in a warm soup tureen with two spoonsful of cooked green peas
and pour a very fresh clear soup over them.  Hand little croutons
fried in lobster butter separately.

Ingredients:  Clear soup, vegetables.

Any fresh spring vegetables will do for this soup, but they must
all be cooked separately and put into the soup at the last minute.
It is best made with fresh peas, asparagus tips, and a few strips
of tarragon.

Ingredients:  Stock meat, water, a bunch of herbs (thyme, parsley,
chervil, bay leaf, basil, marjoram), three carrots, three turnips,
three onions, three cloves stuck in the onions, one blade of mace.

Cut up three pounds of stock meat small and put it in a stock pot
with two quarts of cold water, three carrots, and three turnips cut
up, three onions with a clove stuck in each one, a bunch of herbs
and a blade of mace.  Let it come to the boil and then draw it off,
at once skim off all the scum, and keep it gently simmering, and
occasionally add two or three tablespoonsful of cold water.  Let it
simmer all day, and then strain it through a fine cloth.

Some of the liquor in which a calf’s head has been cooked, or even
a calf’s foot, will greatly improve a clear soup.

The stock should never be allowed to boil as long as the meat and
vegetables are in the stock pot.

Ingredients:  Butter, flour, eggs, cream, nutmeg, white stock.

Make a light-coloured roux by frying two ounces of butter and two
ounces of flour, stir in some white stock and keep it very smooth.
Let it boil, and add the yolks of three eggs, mixed with two
tablespoonsful of cream and a pinch of nutmeg.  Pass it through a
sieve and use for masking cutlets, fish, &c.

Ingredients:  Semolina flour, eggs, salt, butter (or olive oil),
vinegar, water.

Mix the following ingredients well together:  two ounces of
semolina flour, the yolks of two eggs, a little salt, and two
ounces of melted butter.  Add a glass of water so as to form a
liquid substance.  At the last add the whites of two eggs beaten up
to a snow.  This will make a good paste for masking meat, fish,
vegetables, or sweets which are to be fried in the Italian manner,
but if for meat or vegetables add a few drops of vinegar or a
little lemon juice.

Ingredients:  White sauce, fowl stock, butter.

Put three-quarters of a pint of white sauce into a saucepan, and
when it is nearly boiling add half a cup of concentrated fowl
stock.  Reduce until the sauce is quite thick, and when about to
serve pass it through a tamis into a bain-marie and add two
tablespoonsful of cream.

Ingredients:  Espagnole sauce, an onion, butter, flour, lemon,
herbs, nutmeg, raisins, pine nuts or almonds, burnt sugar.

Cut up a small bit of onion, fry it slightly in butter and a little
flour, add the juice of a lemon and a little of the peel grated, a
bouquet of herbs, a pinch of nutmeg, a few stoned raisins, shredded
almonds or pinocchi, and a tablespoonful of burnt sugar.  Add this
to a good Espagnole (No. 1), and warm it up in a bain-marie.