Thackeray’s Bouillabaisse

Ingredients

• a gill of olive-oil
• a minced clove of garlic
• a tablespoonful of chopped onion
• two cloves
• six peppercorns
• a pound of canned salmon
• a little salt
• piece of bay-leaf
• two or three slices of lemon
• a pint of tomato pulp
• a pinch of curry powder
• a gill of Rhine wine
• water enough to cover the fish

Method

1. 1

   Put a gill of olive-oil into the chafing-dish, a minced clove of garlic, a tablespoonful of chopped onion, two cloves, six peppercorns, and, when browned, put in a pound of canned salmon with its liquid.

2. 2

   Now add a little salt, piece of bay-leaf, two or three slices of lemon, a pint of tomato pulp, a pinch of curry powder or saffron, a gill of Rhine wine, with water enough to cover the fish.

3. 3

   Simmer for twenty minutes.

4. 4

   Line a deep dish with toast, remove from the pan all seasoning in sight, and then pour the contents of the pan over the toast.

Nutrition per serving

As published

This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 36. The excerpt below is the record exactly as published.

Thackeray’s Bouillabaisse. — Put a gill of olive-oil into the chafing-dish, a minced clove of The Autocrat and the Chafing-dish. log garlic, a tablespoonful of chopped onion, two cloves, six peppercorns, and, when browned, putin a pound of canned salmon with its liquid. Now add a little salt, piece of bay-leaf, two or three slices of lemon, a pint of tomato pulp, a pinch of curry powder or saffron, a gill of Rhine wine, with water enough to cover the fish

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