Serve on buttered toast with the sauce
poured over. Garnish with parsley.
BOUILLABAISSE--I
Cut into pieces and remove the bones from three pounds of fish,
add six shrimps or one lobster or two crabs, cooked, and cut into
large pieces, add one-half pint of olive-oil; fry lightly, and add
one lemon and two tomatoes, one onion, and one carrot, all sliced,
one pinch of saffron,--as much as lies on a ten cent piece,--a
bay-leaf, and some parsley. A bean of garlic is used, unless the
[Page 456]
casserole is rubbed with it before cooking. Stir for ten minutes,
add one cupful of stock and one wineglassful of white wine or cider.
Cook for fifteen minutes longer, pour out into a bowl, place slices
of toast in the casserole, and cover with the fish and vegetables,
allowing the sauce sufficient time to soak into the toast, and
adding salt and pepper to taste.
BOUILLABAISSE--II
Put into a saucepan about four pounds of different varieties of
fish, including one lobster. The fish should be cleaned and cut
into small square pieces; the lobster should be cut in sections,
leaving the shell on. Add a bunch of parsley, three sliced tomatoes,
one large whole clove of garlic, chopped fine, three bay-leaves, half
a dozen cloves, one teaspoonful of saffron, three sliced onions,
one cupful of olive-oil, salt and pepper to season, and enough
water to cover.
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