Bouillabaisse

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (16)

base

two or three Spanish onions ↝ Onions, raw [Vegetables and Vegetable Products]
two tablespoonfuls of salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
a bunch of herbs
two ounces of crème d'orge
rather more than half a pint of sauterne
about one quart of good fish stock ↝ Soup, stock, fish, home-prepared [Soups, Sauces, and Gravies]
a good tablespoonful of grated Parmesan cheese ↝ Cheese, parmesan, grated [Dairy and Egg Products]
the raw yolks of four eggs ↝ Egg, yolk only, raw [Eggs and omelets]
half a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a good wineglass of sauterne
a dust of mignonette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]

for serving

some little fillets of any kind of fish, cod, turbot, skate, or sole ↝ Fish, tilapia, raw [Finfish and Shellfish Products]
a little salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
croûtons
pieces of lemon ↝ Lemon, raw [Citrus fruits]

Instructions (9)

Peel and slice finely two or three Spanish onions, and fry them in a stewpan in two tablespoonfuls of salad oil, with a pinch of salt and a bunch of herbs, till of a nice golden colour.
Then add two ounces of crème d'orge, rather more than half a pint of sauterne and about one quart of good fish stock.
When it boils skim well, and let it simmer by the side of the stove for about half an hour.
Then add a good tablespoonful of grated Parmesan cheese, the raw yolks of four eggs previously mixed together in a basin.
Rub it all through the tammy and heat it in the bain marie.
Just before serving add half a pint of cream made hot in the bain marie.
Just before serving put into the tureen some little fillets of any kind of fish, cod, turbot, skate, or sole, fried in a little salad oil; this improves the flavour.
Pour the purée very hot into the tureen, add a dust of mignonette pepper and a good wineglass of sauterne.
Serve with croûtons and with pieces of lemon.

Original Text

Bouillabaisse.
(Bouillabaisse.)

Peel and slice finely two or three Spanish onions, and fry them in a stewpan in two tablespoonfuls of salad oil, with a pinch of salt and a bunch of herbs, till of a nice golden colour; then add two ounces of crème d'orge, rather more than half a pint of sauterne and about one quart of good fish stock, when it boils skim well, and let it simmer by the side of the stove for about half an hour, then add a good tablespoonful of grated Parmesan cheese, the raw yolks of four eggs previously mixed together in a basin, then rub it all through the tammy and heat it in the bain marie. Just before serving add half a pint of cream made hot in the bain marie, and when about to serve put into the tureen some little fillets of any kind of fish, cod, turbot, skate, or sole, fried in a little salad oil; this improves the flavour. Pour the purée very hot into the tureen, add a dust of mignonette pepper and a good wineglass of sauterne; serve with croûtons and with pieces of lemon.

Notes

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