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.