316. Bouillabaisse. — 1 red mullet, 1 whiting, a
small eel, a small lobster, 6 mussels, 1 sole, 2 small
onions, a gill of oil, an ounce of butter, a quart of fish
stock, a bouquet garni (No. 3), 2 cloves, a clove of
garlic, 3 small tomatoes, | gill of claret, a pinch of
Spanish saffron, salt and pepper, cayenne, a croute of
bread, and parsley.
Peel and slice the onions, heat the oil in a stewpan
and brown the onions, pour off a little of the oil, add
the fish stock, claret, the bouquet garni, cloves, also the
garlic finely bruised or minced ; dilute the saffron in a
little water, and add to the stock. Trim and clean all
the fish, cut it into convenient pieces (the sole may be
filleted to come in better for garnish ; the mussels are
prepared in the usual way). Season the fish with salt,
pepper, and a pinch of cayenne, and one of saffron.
Put all the fish into the stewpan containing the stock,
and let cook slowly for about twenty minutes. Remove
the stalks from the tomatoes, cut them in halves cross-
ways. Squeeze out gently some of the juice, broil them
in the butter, and keep warm. Have ready the bread
croute, which must be trimmed according to the size of
dish used for serving ; fry it a golden colour in oil or
fat, fix it in the centre of a deep dish by means of
white of egg or frying butter. Skim the fat off the
fish, and when ready arrange the pieces neatly on and
around the crouton, garnish with the tomatoes and
456 RECHERCHE COOKERY.
parsley, and send to table very hot, with some of the
liquor well skimmed and strained.
317. Hure de Saumon a la Moderne.^Head piece of
salmon (about 4 lbs), ^-pint Chablis wine, a small
bunch of parsley, 1 quart fish broth, 2 ozs. butter, 1
oz. flour, 6 small truffles, 1 egg, 12 mushrooms
(heads), 12 Spanish olives, a lemon, |-lb. fish
sausages, seasoning.
Wipe the fish with a damp cloth, trim it, truss
neatly with strings, put it in a deep saute-pan or fish-
pan, season with salt and pepper, add the parsley tied
up in a bunch, cover with a piece of buttered paper,
moisten with the white wine and fish broth, let it come
to the boil over the fire, and then place it in a hot oven
and let it simmer gently for about three-quarters of an
hour or more (it depends upon the thickness of the fish) ;
baste occasionally. When done, drain the fish and
place it on a dish. In the meantime melt two ounces
of butter, add the flour, and stir over the fire until the
flour is of a deep fawn colour ; dilute with the fish
liquor ; add the juice of half a lemon ; season with a
little salt and mignonette pepper ; pass through a fine
strainer or napkin, and finish with the remainder of the
butter. Remove the skin from the fish sausages ;
amalgamate with a yolk of egg ; shape some little
corks, egg and crumb them, and fry in hot lard a
golden colour ; prepare the truffles (sliced), mushrooms
(whole heads only), olives (stoned and blanched), for a
garnish ; sauce the fish well with the sauce ; warm up
the garniture, and place in small groups round the fish,
also the fish croquets. Garnish the top of the fish with
slices of lemon, truffles, and a few sprigs of parsley.
Serve hot.
Page 183
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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316. Bouillabaisse. — 1 red mullet, 1 whiting, a
small eel, a small lobster, 6 mussels, 1 sole, 2 small
onions, a gill of oil, an ounce of butter, a quart of fish
stock, a bouquet garni (No. 3), 2 cloves, a clove of
garlic, 3 small tomatoes, | gill of claret, a pinch of
Spanish saffron, salt and pepper, cayenne, a croute of
bread, and parsley.
Peel and slice the onions, heat the oil in a stewpan
and brown the onions, pour off a little of the oil, add
the fish stock, claret, the bouquet garni, cloves, also the
garlic finely bruised or minced ; dilute the saffron in a
little water, and add to the stock. Trim and clean all
the fish, cut it into convenient pieces (the sole may be
filleted to come in better for garnish ; the mussels are
prepared in the usual way). Season the fish with salt,
pepper, and a pinch of cayenne, and one of saffron.
Put all the fish into the stewpan containing the stock,
and let cook slowly for about twenty minutes. Remove
the stalks from the tomatoes, cut them in halves cross-
ways. Squeeze out gently some of the juice, broil them
in the butter, and keep warm. Have ready the bread
croute, which must be trimmed according to the size of
dish used for serving ; fry it a golden colour in oil or
fat, fix it in the centre of a deep dish by means of
white of egg or frying butter. Skim the fat off the
fish, and when ready arrange the pieces neatly on and
around the crouton, garnish with the tomatoes and
456 RECHERCHE COOKERY.
parsley, and send to table very hot, with some of the
liquor well skimmed and strained.
317. Hure de Saumon a la Moderne.^Head piece of
salmon (about 4 lbs), ^-pint Chablis wine, a small
bunch of parsley, 1 quart fish broth, 2 ozs. butter, 1
oz. flour, 6 small truffles, 1 egg, 12 mushrooms
(heads), 12 Spanish olives, a lemon, |-lb. fish
sausages, seasoning.
Wipe the fish with a damp cloth, trim it, truss
neatly with strings, put it in a deep saute-pan or fish-
pan, season with salt and pepper, add the parsley tied
up in a bunch, cover with a piece of buttered paper,
moisten with the white wine and fish broth, let it come
to the boil over the fire, and then place it in a hot oven
and let it simmer gently for about three-quarters of an
hour or more (it depends upon the thickness of the fish) ;
baste occasionally. When done, drain the fish and
place it on a dish. In the meantime melt two ounces
of butter, add the flour, and stir over the fire until the
flour is of a deep fawn colour ; dilute with the fish
liquor ; add the juice of half a lemon ; season with a
little salt and mignonette pepper ; pass through a fine
strainer or napkin, and finish with the remainder of the
butter. Remove the skin from the fish sausages ;
amalgamate with a yolk of egg ; shape some little
corks, egg and crumb them, and fry in hot lard a
golden colour ; prepare the truffles (sliced), mushrooms
(whole heads only), olives (stoned and blanched), for a
garnish ; sauce the fish well with the sauce ; warm up
the garniture, and place in small groups round the fish,
also the fish croquets. Garnish the top of the fish with
slices of lemon, truffles, and a few sprigs of parsley.
Serve hot.