By Agnes Jekyll
Even if extolling the advantages of a happy breakfast tray, conjuring up a wintry weather picnic of figs and mulled wine, sharing scrumptious Tuscan recipes, or suggesting a last-minute pre-theatre dinner, the gleaming writings of the society hostess and philanthropist Agnes Jekyll describe foodstuff for each that you can think of party and mood.
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, basic, trendy dishes, have been years prior to their time.
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Extra info for A Little Dinner Before the Play (Penguin Great Food, Book 4)
Place your right hand at the 3 o’clock position, putting your thumb on top of the dough and your other fingers underneath. Lift the dough and stretch it a bit. Move the dough a one-eighth turn and repeat. Continue until you have evenly stretched the dough into a 9-inch circle with slightly thicker edges. 4 Dust the pizza peel generously with flour. Using your hands and working quickly, lift and transfer the dough to the pizza peel. Give the peel a few shakes back and forth to make sure the dough isn’t sticking.
Drizzle the olive oil over the top. 6 Give the peel another gentle shake back and forth just to make sure the dough isn’t sticking. Slide the dough from the peel onto the baking stone using a quick jerking motion with your arm. ) Bake the pizza until the crust is crisp and golden brown, about 8 minutes. Using the peel, remove the pizza from the oven and transfer to a cutting board. Arrange the basil leaves like petals of a flower in the center of the pizza. Slice the pizza into wedges, or leave whole to be eaten folded in quarters, and serve immediately.
Arrange the meatballs 1 inch apart on the baking sheet. Bake in the middle of the oven until nicely browned and cooked through, about 20 minutes. Cut into one to check for doneness. tablespoons minced fresh flat-leaf parsley 3 tablespoons freshly grated parmesan cheese 3 1 tablespoon dried oregano teaspoon worcestershire sauce 1 1 teaspoon kosher salt teaspoon freshly ground pepper 1/4 cook’s note Cooked meatballs may be refrigerated, covered, for up to 3 days, or frozen for up to 2 months. Thaw frozen meatballs for about 24 hours in the refrigerator.