Free Mediterranean Diet

Ingredients:  White stock, eggs, butter, peas, white beans, carrot,
onion, leeks, celery, cream croutons.

Soak one pound of white beans for twelve hours, then put them into
a stock pot with a little salt, butter, and water, add a carrot, an
onion, two leeks, and a stick of celery, and simmer until the
vegetables are well cooked; then take out all the fresh vegetables,
drain the beans and pass them through a sieve, but first dilute
them with good stock.  Put this puree into a stock pot with good
white stock, and when it has boiled keep it hot in a bain-marie
until you are about to serve; then mix the yolk of three eggs in a
cup of cream, and add this to the soup.  Pour the soup into a warm
tureen, add some boiled green peas, and serve with fried croutons
handed separately.

Ingredients:  Risotto (No. 189), eggs, bread crumbs, clear or brown
soup.

If you have some good risotto left, you can use it up by making it
into little balls the size of small nuts.  Egg and bread crumb and
fry them in butter; dry them and put them into a soup tureen with
hot soup.  The soup may be either clear or brown.

Ingredients:  Fowl, potato flour, eggs, Bechamel sauce, peas,
asparagus, spinach, clear soup.

Mix a quarter pound of forcemeat of fowl with a tablespoonful of
potato flour, a tablespoonful of Bechamel sauce (No. 3), and the
yolk of an egg; put this into a tube about the size round of an
ordinary macaroni; twenty minutes before serving squirt the
forcemeat into a saucepan with boiling stock, and nip off the
forcemeat as it comes through the pipe into pieces about an inch
and a half long.  Let it simmer, and add boiled peas and asparagus
tips.  If you like to have the fowl macaroni white and green, you
can colour half the forcemeat with a spoonful of spinach colouring.
Serve in a good clear soup.

Ingredients:  Breast of fowl, eggs, salt, pepper, ground rice,
nutmeg, clear stock.

Pound the breast of a fowl in a mortar, and add to it a teaspoonful
of ground rice, the yolk of an egg, salt, pepper, and a pinch of
nutmeg.  Pass this through a sieve, form quenelles with it, and
pour a good clear soup over them.

Ingredients:  Clear soup, veal, ham, eggs, salt, pepper, nutmeg,
rolls.

Pound half a pound of lean veal in a mortar, then add three ounces
of cooked ham with some fat in it, the yolk of an egg, salt,
pepper, and very little nutmeg.  Pass through a sieve, cut some
small French rolls into slices, spread them with the above mixture,
and colour them in the oven.  Then cut them in halves or quarters,
put them into a tureen, and just before serving pour a very 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.