Free Mediterranean Diet

Ingredients:  Onions, celery, carrots, butter, salt, stock,
tomatoes, mushrooms.

Cut up an onion, a stick of celery, and a carrot; fry them in
butter and salt; add a few bits of cooked ham and veal cut up, two
mushrooms, and the pulp of a tomato.  Cook for a quarter of an
hour, and add a little stock occasionally to keep it moist.  Pass
through a sieve, and use for seasoning minestre, macaroni, rice,
&c.  It should be added when the dish is nearly cooked.

Ingredients:  Onions, celery, carrots, butter, salt, stock,
tomatoes, mushrooms.

Cut up an onion, a stick of celery, and a carrot; fry them in
butter and salt; add a few bits of cooked ham and veal cut up, two
mushrooms, and the pulp of a tomato.  Cook for a quarter of an
hour, and add a little stock occasionally to keep it moist.  Pass
through a sieve, and use for seasoning minestre, macaroni, rice,
&c.  It should be added when the dish is nearly cooked.

Ingredients:  Onions, celery, carrots, butter, salt, stock,
tomatoes, mushrooms.

Cut up an onion, a stick of celery, and a carrot; fry them in
butter and salt; add a few bits of cooked ham and veal cut up, two
mushrooms, and the pulp of a tomato.  Cook for a quarter of an
hour, and add a little stock occasionally to keep it moist.  Pass
through a sieve, and use for seasoning minestre, macaroni, rice,
&c.  It should be added when the dish is nearly cooked.

Ingredients:  Fowl stock, ground rice, milk, butter.

Put a tablespoonful of ground rice into a saucepan and gradually
add half a pint of milk, boil it gently for twelve minutes in a
bainmarie, but stir the whole time, so as to get it very smooth.
Just before serving add an ounce of butter, pass it through a
sieve, and mix it with good fowl stock.

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:  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:  Stock, spinach, butter, salt, eggs, Parmesan,
nutmeg, croutons.

Wash one pound of spinach in five or six waters, then chop it very
fine and mix it with three ounces of butter, salt it and warm it
up.  Then let it get cold, pass through a hair sieve, and add two
eggs, a tablespoonful of grated Parmesan, and very little nutmeg.
Add this to some boiling stock in a copper saucepan, put on the
lid, and on the top put some hot coals so that the eggs may curdle
and help to thicken the soup.  Serve with fried croutons.