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:   White stock, butter, onions, carrot, celery, tomato,
cauliflower, fat bacon, parsley, sage, Parmesan, salt, pepper.

Chop up half an onion, half a carrot, half a stick of celery, a
small bit of fat bacon, and fry them in two ounces of butter.  Then
cover them with good white stock, boil for a few minutes, pass
through a sieve, and add two tablespoonsful of tomato puree.  Then
blanch half a cauliflower in salted water, let it get cold, drain
all the water out of it, and break it up into little bunches and
put them into a stock pot with the stock, a small leaf of dried
sage, crumbled up, and a little chopped parsley, and let it all
boil; add a pinch of grated cheese and some pepper.  Serve with
grated Parmesan handed separately.

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.