By Agnes Jekyll
Even if extolling the advantages of a happy breakfast tray, conjuring up a iciness picnic of figs and mulled wine, sharing scrumptious Tuscan recipes, or suggesting a last-minute pre-theatre dinner, the glowing writings of the society hostess and philanthropist Agnes Jekyll describe nutrition for each possible get together and temper.
Originally released in The Times within the early Twenties, those divinely witty and brilliantly saw items are nonetheless enjoyed this day for his or her heat and pleasant suggestion and, with their emphasis on clean, uncomplicated, fashionable dishes, have been years sooner than their time.
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Extra info for A Little Dinner Before the Play (Penguin Great Food)
Cubebe pepper: kabbaba, grey scented pepper from Malaya and Borneo. Monk’s pepper: kheroua, an aphrodisiac; from Morocco. 45 TRADITIONAL MOROCCAN COOKING OLIVES The hills surrounding Fez are covered with the grey green of olive trees. There is the festival of the olive harvest and the constant movement of vans on the road. The olive presses are at Bab Guissa, the gate leading north from the city, under the sour black heaps. The rancid smells of the souks. The dripping wooden jugs of the sahraoui donkey drivers.
Add the meat cooked with its liquor. Serve very hot in china rice bowls or, if they are not available, in pottery or earthenware bowls and drink, inhaling noisily in order to savour all the perfume. 55 TRADITIONAL MOROCCAN COOKING CHORBA Chorba is a lighter sort of harira which takes advantage of the well-flavoured water which has been used for cooking kefta or choua. This soup can be varied according to your fancy with bits of meat, the remains of chicken and dried vegetables. At the same time that the rice or vermicelli is cooking, prepare a bowl of chopped parsley or coriander to add colour and taste to this soup, which should never be thickened with yeast.
These different marks allow everyone to fetch their bread without argument. 52 TRADITIONAL MOROCCAN COOKING SOUPS HARIRA It is with this soup that the fast is broken every evening during the month of Ramadan, with which Fassis enjoy appeasing their hunger at the first sound of the cannon at sunset or moghreb. These soups are nourishing and very varied, made with dried or fresh vegetables, rice or flour, hot with pepper, rich with 53 TRADITIONAL MOROCCAN COOKING mutton, the wings, liver and gizzards of poultry, thickened with yeast or bread, nearly always scented with coriander.
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