379. BOUILLABAISSE OR PROVENCALE SOUP.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

four large Portugal onions ↝ Onions, raw [Vegetables and Vegetable Products]
a gill of Lucca oil ↝ Oil, safflower [Fats and Oils]
a sprig of thyme ↝ Thyme, fresh [Spices and Herbs]
two cloves of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
a good handful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
half a bottle of Sauterne wine ↝ Wine, white [Wine]
three pints of good consommé
six yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a little cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
two ounces of grated Parmesan cheese ↝ Cheese, parmesan, grated [Dairy and Egg Products]
a pluche of Spanish peas ↝ Green peas, raw [Other starchy vegetables]

Instructions (7)

Cut four large Portugal onions into slices, and fry them in a gill of Lucca oil.
When they begin to assume a light brown colour, add thereto a sprig of thyme and two cloves of garlic, and shake in a good handful of flour.
Stir this on the stove-fire for a few minutes, moisten with half a bottle of Sauterne wine, and add three pints of good consommé.
Stir this sauce on the fire till it boils, then set it by the side to continue gently simmering for half an hour, and rub it through the tammy like any other purée.
Then take it up and pour it into a small soup-pot.
Just before dinner-time, make the soup hot, and finish by incorporating with it a lesion of six yolks of eggs, a little cayenne, the juice of a lemon, and two ounces of grated Parmesan cheese.
Pour the soup into the tureen containing a pluche of Spanish peas.

Original Text

379. BOUILLABAISSE OR PROVENCALE SOUP.
CUT four large Portugal onions into slices, and fry them in a gill of Lucca oil; when they begin to assume a light brown colour, add thereto a sprig of thyme and two cloves of garlic, and shake in a good handful of flour; stir this on the stove-fire for a few minutes, moisten with half a bottle of Sauterne wine, and add three pints of good consommé; stir this sauce on the fire till it boils, then set it by the side to continue gently simmering for half an hour, and rub it through the tammy like any other purée; then take it up and pour it into a small soup-pot. Just before dinner-time, make the soup hot, and finish by incorporating with it a lesion of six yolks of eggs, a little cayenne, the juice of a lemon, and two ounces of grated Parmesan cheese; pour the soup into the tureen containing a pluche of * Note. These Spanish peas are to be had at Crosse and Blackwell's, Soho Square.

Notes

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