Bouille-a-Baisse, a la Marseillaise

Ingredients

• two sliced onions
• a gill of oil
• one quart of fish-stock
• a bouquet (No. 254)
• three cloves of garlic
• a third of a pinch of powdered Spanish saffron
• one small eel
• one very small bass
• the same of sole
• one raw lobster
• a pinch of salt
• the third of a saltspoonful of cayenne pepper

Method

1. 1

   Brown onions in oil for five minutes, then moisten with fish-stock, adding bouquet and garlic.

2. 2

   Dilute saffron in water and add to the gravy.

3. 3

   Cut fish into slices, season, and cook on a slow fire for twenty minutes.

4. 4

   Serve in a deep dish with toast.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 140. The excerpt below is the record exactly as published.

Bouille-a-Baisse, a la Marseillaise. — Brown two sliced onions in a gill of oil for five minutes in a saucepan, then moisten with one quart of fish-stock (No. 214), adding a bouquet (No. 254), three cloves of garlic, bruised and minced exceedingly fine. Dilute a third of a pinch of powdered Spanish saffron in water, and add it to the gravy. Take one small eel, one very small bass, the same of sole, one raw lobster — in fact, all the firm fish ready at hand — cut them in slices, season with a pinch of salt and the third of a saltspoonful of cayenne pepper

Cook this with the app: pantry check, scaling, and the assistant.