This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Cut up and cooked in tomato sauce and white wine, similar to beefsteak a la Greque.
The favorite roast is very young lamb.
Rice boiled in broth with tomatoes and butter. The rice should be neither dry nor floating in liquid - a happy medium between the two. Pilaf is very good with larks, pieces of chicken or any kind of meat; it can also be eaten alone. "A few years ago some Greek students in Paris, longing for the flesh-pots of Hellas, got a Greek cook to come over to cook for them. He hired a small shop and began on the lowest possible scale. He has now one of the most successful restaurants in the Latin quarter and does a splendid trade, of which anyone may convince himself by looking into the Restaurant Orientate in the Rue des Ecoles. He is specially noted for his pilaf".
A cupful of rice, raw, is fried in butter; a pint of tomato soup, or broth and tomatoes, is poured to the rice and all boiled about 20 minutes. It should not be very liquid, but dry enough to heap up in a dish. Have butter stirred in before serving. It is but a slight variation of pilaf; is served with broiled chichen livers, roasted larks, or vegetables only, such as cauliflower branches augratin.
Cinnamon-flavored boiled rice custard, served with ground cinnamon separately. Made of 4 oz. rice, 2 qts. milk, 8 yolks, 2 oz. corn starch, 8 oz. sugar, 1 oz. cinnamon. Rice boiled in milk with cinnamon, custard made separately, stirred together; served cold.
Thick slices of bread soaked in cold milk, then strained and fried in oil or clear butter till browned outside only. Saturated with honey-and-sugar syrup, flavored with cinnamon; served warm. Rice and milk with sugar and cinnamon are made up in various forms of Greek sweet dishes.
Layers of pastry spread with chopped almonds in honey.
See Crystallized Hose Leaves.
Gi.iko - Preserves scented with flowers.
The white wines of Patros, Samos and Kephalonia, and the red wines called rezinato because of the rosin which is added to the wines to preserve them. With dessert the Cyprus wine known as Commanderia (thick and strong like thick syrup) is drunk. Sweet port would make a very good substitute for Commanderia; Bordeaux, red or white, makes a good substitute for Patros wine, and various burgundies for rezinato.