Free Mediterranean Diet

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:  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.