Boulillabaise Provenciale

Ingredients

• three ounces of olive oil
• four ounces sliced leeks
• two large sliced tomatoes
• a point of crushed garlic
• one pound of tench
• one pound of red mullet
• a middling size lobster
• three dozen mussels
• a pinch of saffron
• salt
• pepper

Method

1. 1

   Bring olive oil to boil, fry leeks, tomatoes, and garlic until browned.

2. 2

   Add water and bring to boil, then add fish and lobster.

3. 3

   Boil quickly, skim, and when lobster is cooked, break it up and dish with mussels, fish, and vegetables.

4. 4

   Skim liquor, pass through a fine sieve.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 70. The excerpt below is the record exactly as published.

Boulillabaise Provenciale (Stewed Fish) Ragout de'Mouton (Stewed Mutton) Fillet de Boeuf Pique Braise (Braised Fillet of Beef) Endives de Bruxelles (Brussells Endive) Grives, Salad de Laitues (Thrushes in Casserolle) Glace Savoie (Fruit Bowl Ice) Dessert (Fruit) 157 BANQUETS OF THE NATIONS ■Croutes au Pot. (Crust in the Pot.) Make a clear soup the same as Pot au Feu. Twenty minutes before serving, place some slices of bread (which have been toasted in the oven and steeped in the stock) in the tureen, along with half the cut vegetables, and pour the soup over. French Bread. Prepare a sponge or dough with two and a half pounds of sifted flour, two ounces of German yeast, four ounces of warmed butter, a little salt, sufficient lukewarm water to form a dough, and set it to prove or rise. Knead it well, and form into rolls, twists, or any fancy shapes, put these on greased baking sheets, let them rise for a short time, brush them over with milk, and bake in a quick oven. If for larger kinds of bread, keep out the butter and bake in an oven fitted up with steam pipes for diffusing moisture. Puree de Crevettes. (Shrimp Soup.) Steep two pounds of giblets, clean, and cut them into small pieces ; put them in a pot with two quarts of water, half a teaspoonful of salt, and half a salt- spoonful of roughly ground pepper. Bring slowly to the boil and skim, adding a cupful of water after the first skimming, then skim once more ; repeat this other two times. Now bring to the boil, and add a '58 FRANCE (South) quarter of a turnip, half a pound of leeks, a branch of celery (not a whole bunch), all cut into smallish pieces, a parsley root, a bouquet of fine herbs, and a large bay leaf. After boiling slowly, but steadily, for three hours, pass through a sieve, and when cold take oH the fat. Put into a clean pot and thicken with an ounce of butter and an ounce of flour. Shell a pint of shrimps, and lay one-third to the one side. Put the rest of shrimps and shells into the soup, and boil for half an hour. Strain, and then with an ounce of butter pound the shrimps and shells, and pass through a sieve. Put them gradually in the pot (which has been allowed to cool) along with a teacupful of dried bread crumbs, and continue boiling for twenty minutes, removing any skim as it rises. Stir in the other third of the shrimps, add the pulp of two large tomatoes passed through a fine sieve ; bring to the boil ; remove from the fire, and stir in a liason made of the yolks of two eggs and a cupful of cream. Boulillabaise Provenciale. (Stewed Fish.) Bring three ounces of olive oil to the boil, and fry in this, four ounces sliced leeks, two large sliced tomatoes, and a point of crushed garlic. When lightly browned put in two cupfuls of water, and bring to the boil, then put in one pound of tench, and one pound of red mullet cut in neat pieces, a middling size lobster, and three dozen mussels which have both been well washed, salt and pepper and a pinch of saffron

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