Fish a la Marseilles

Ingredients

• Cut two kinds of fish into slices
• Mince 3 cloves of garlic
• 2 sprigs of parsley
• 2 sprigs of thyme
• a bay-leaf
• add 1 cup of tomatoes
• the juice of a lemon
• 2 cups of water
• Add a cup of white wine
• i tablespoonful of sugar
• fry 2 sliced onions in butter

Method

1. 1

   Cut two kinds of fish into slices; season with salt.

2. 2

   Mince garlic, parsley, thyme, and bay leaf very fine.

3. 3

   Add a pinch of pepper.

4. 4

   Roll the fish in the spice.

5. 5

   Fry sliced onions in butter; add tomatoes, lemon juice, and water.

6. 6

   Let boil up.

7. 7

   Add the fish and let boil until done.

8. 8

   Remove the fish to a platter.

9. 9

   Add white wine to the sauce and sugar.

10. 10

    Boil up and pour over the fish.

11. 11

    Serve with toast.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 7. The excerpt below is the record exactly as published.

Fish a la Marseilles. Cut two kinds of fish into slices ; season with salt. Mince 3 cloves of garlic, 2 sprigs of parslejr, 2 sprigs of thyme and a bay- leaves very line. Add a pinch of pepper. Roll the fish in the spice. Then fry 2 sliced onions in butter; add i cup of tomatoes, the juice of a lemon and 2 cups of water. Let boil up. Add the fish and let boil until done. Remove the fish to a platter. Add a cup of white wine to the sauce and i table- spoonful of sugar. Boil up and pour over the fish. Serve with toast. 6.— Jewish Stewred Brains. Clean and stew the brains with ^ cup of nnegar, i sliced onion, salt and pepper. Add a tablespoonful of brown sugar, yi cup of raisins. Let stew until tender. Remove the brains to a platter; add a lump of butter and a tablespoonful of molasses to the sauce ; boil up and pour over the brains. Serve cold ; garnish with lemon slices. 7. — Austrian Apple Strudel. Mix I pint of Hour with 3^ cup of water, 4 ounces of butter, 3 eggs and a pinch of salt March to a stiff dough ; then roll out as thin as pos- sible. Pour over some melted butter; cover with chopped apples and raisins. Sprinkle with sugar and cinnamon. Make a large roll; bake in a buttered baking-pan with flakes of butter on top until brown. 8.— Vienna Nut Torte. Blanch % pound of almonds and pound in a mortar. Then beat 4 eggs with ^ cup of sugar. Add i teaspoonful of brandy and a teaspoonful of wine and lemon-juice; add 4 lady fingers crumbled up fine. Beat all to- gether with the nuts; put in a well-buttered pudding-dish and bake. Serve with wine 9. — Bavarian Cabbage Salad. Chop a cabbage with i large onion and a stalks of celery and 2 peppers ; season well with salt and sprinkle with pepper. Heat some vin^ar ; add a teaspoonful of prepared mustanl. Then beat the yolks of 2 eggs with a tablespoonful of sugar

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