Provençal Potage, Boubillasse (another way)

Ingredients

• a glassful of water
• an onion
• cloves
• lemon-peel
• pepper
• salt
• spice
• saffron
• dissolved in butter or oil
• some oil

Method

1. 1

   Cut the fish in fillets.

2. 2

   In a stewpan, heat leeks with oil or melted butter, then add the floured fish.

3. 3

   Brown for 5-6 minutes, then add water, onion, cloves, lemon-peel, pepper, salt, spice, and saffron.

4. 4

   Boil for 15 minutes, add a roux, let it simmer for 5 minutes, and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1385. The excerpt below is the record exactly as published.

Provenpal Potage, Boubillasse (another way). — This way is for mackerel, sar- dines, herrings, or any other rich fish. Take the fish and cut them in fillets. Put in a stew- pan some leeks cut fine. Add some oil, or a little melted butter, then put in the fish, well floured. Let them brown well, turning the fillets during five or six minutes. Add a glassful of water for every* guest who is to partake of the potage, along with an onion, cloves, lemon- peel, pepper, salt, spice, and saffron, dissolved in butter or oil

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