Boubillasse
From The profession of cookery, from a French point of view, 1894
If using richer fish, fry them first and add clear stock.
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 66. The excerpt below is the record exactly as published.
Boubillasse. {A Provengal potage.) Take any kind of fish, but whiting or cod and dory are preferable. Put the fish into a stewpan to boil gently. In a frying-pan place a sliced onion, a clove of garlic, chopped parsley, chopped lemon rind, salt and pepper, spice, and a little oil. When sufficiently fried add the fish, which ADDENDUM. 203 should be boned, skinned and cut into quarters. Stir well together, add two pints of boiling water and a bit of butter mixed with sufficient flour to thicken
Cook this with the app: pantry check, scaling, and the assistant.