By Elizabeth David
Lengthy said because the idea for such glossy masters as Julia baby and Claudia Roden, A ebook of Mediterranean Food is Elizabeth David's passionate mix of recipes, culinary lore, and frank speak. In bleak postwar nice Britain, while fundamentals have been rationed and clean foodstuff a fable, David set approximately to cheer herself --and her audience-- up with dishes from the south of France, Italy, Spain, Portugal, Greece, and the center East. a few are luxurious, many are basic, such a lot are chic.
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Additional info for A Book of Mediterranean Food
Preface to the Penguin Edition * * * * * * * * * * * * * * * * * * * * THIS book first appeared in 1950, when almost every essential ingredient of good cooking was either rationed or unobtainable. To produce the simplest meal consisting of even two or three genuine dishes required the utmost ingenuity and devotion. But even if people could not very often make the dishes here described, it was stimulating to think about them; to escape from the deadly boredom of queuing and the frustration of buying the weekly rations; to read about real food cooked with wine and olive oil, eggs and butter and cream, and dishes richly flavoured with onions, garlic, herbs, and brightly coloured southern vegetables.
Peel them and grate them into 2 pints of aspic jelly (p. 141), add a little vinegar and seasoning and heat this mixture gently for 10 minutes, then pour it through a sieve. The liquid should be a strong clear red. Put it into a bowl to set. To serve, put a cold poached egg into the bottom of each shallow soup bowl and pile the jellied beetroot on top in spoonfuls. Iced soup ought not to be served in a set piece or it looks like a nursery jelly. OKROCHKA There are many variations of okrochka, and it can be made with different kinds of fish, fish and meat mixed, or simply with pieces of cold cooked chicken.
The moment the butter ceases to fizz and turns brownish, the moisture having been expelled, the pan is ready. ‘8. Pour the mixture into the pan so that it may spread well over the lubricated surface, then instantly lift up the part of the omelette that sets at the moment of contact, and let the unformed portion run under it; repeat this two or three times if the pan be at all full, keep the left hand at work with a gentle see-saw motion to encourage rapidity in setting, give a finishing shake, and turn the omelette into the hot dish before the whole of the mixture on the surface has quite set.
A Book of Mediterranean Food by Elizabeth David